Once the cookies have cooled completely, roll them in the powdered sugar.ĬOOK'S NOTE: I used a small scoop, sometimes called a cookie scoop, to portion out the cookies. Place the cookie on an ungreased cookie sheet and bake for 18 to 20 minutes or until lightly brown. Using 1 tablespoon of the dough per cookie, roll into small balls. Add the vanilla and the flour mixture and mix until well blended. In a mixer, cream together the butter and 1 cup sugar. Scoop them into a large bowl and add the flour, salt and cinnamon. Remove from the oven and reduce the oven temperature to 325 degrees.Īfter the pecans have cooled to room temperature, place them in a food processor and pulse until the pecans are finely ground. Corys Cakes has been a local favorite for over 30 years. All our products contain NO artificial preservatives and are made daily from scratch with the finest ingredients and love. Place the pecans in the oven for 8 to 10 minutes or until lightly toasted. At Cory’s Cakes, Inc., we specialize in Pan De Polvo Cookies and Custom Wedding Cakes as well as other delicious baked goods. Spread the pecan halves in a single layer on a cookie sheet. These cookies are very popular for a good reason - they're DELICIOUS Very simple to make, just make sure to coat them in the cinnamon sugar mixture while still warm so it melts into the cookies. About 1 cup powdered sugar to decorate the cookies Pan de Polvo (Mexican Cookies) By cherichavez.
2 3/4 sticks (11 ounces) unsalted butter, room temperature.1 1/2 teaspoons ground cinnamon, preferably Mexican canela.Just combine with the sugar until it has a pleasant taste. *Powdered cinnamon can substitute for whole cinnamon. Grind up 4 packages of whole cinnamon and add to 1 cup of sugar, enough to look very brown and taste good.ĭust the cookies with the cinnamon sugar while they are warm.Ĭover the pan de polvo after they have cooled and they will keep for a long time. Bake at 350 degrees until lightly browned.
Roll out to about 1/2 inch (or less) thick. Pan de polvo is traditionally cut into small hearts, circles or fluted circles.ĥ cups flour (add about 3 teaspoons of powdered cinnamon until the flour looks pinkish)ģ/4 cup cinnamon tea (made by simmering a whole stick of cinnamon in water)Ĭombine all ingredients except the cinnamon sugar into a semi-soft dough. Using small amounts of dough, roll out and cut with a small cookie. Add shortening, leaving approximately 1/2 inch in can. The recipe will make about 20-24 dozen cookies, as pan de polvo is traditionally a small bite cookie. In a large bowl, make a cinnamon sugar mixture. The recipe for pan de polvo was submitted by Mrs. Im Vianney, an Award-Winning Food Blogger, Recipe Developer and the Author of The Tex-Mex Slow Cooker and Latin Twist.Here in South Texas, we love to entertain and spend time in the company of good people. The cookbook included recipes using local wild plants, regional recipes and recipes from the "Nuevo Cocinero Mejicana" published in 1858. These cookies are perfect yes, they are that good. Roll out the dough thicker than you normally would for sugar cookies (see pictures) Place close together on an ungreased cookie sheet and bake for approximately 10-12 minutes or until edges are slightly browned. Roll out the dough on a well floured surface. Remove from oven and while hot, dust cookies with sugar and cinnamon mixture until well. Pre heat oven to 375 while you roll out the dough. Place on ungreased cookie sheet and bake at 350 degrees for 8 to 10 minutes or until light brown. Roll out dough, one ball at a time to approximately 1/4 inch thickness. Crumbly, cinnamon cookies rolled in sugar melt in your mouth. Divide dough and form into grapefruit-sized balls. Published in 1983, friends of the museum submitted recipes representing the foods of South Texas for the Heritage Cookbook. Pan de Polvo recipe for the celebration of Las Posadas (9-day reenactment of Mary and Joseph’s search for shelter in Bethlehem), Weddings, or simply for snacks. Not only is the book out of print, the museum is now the Museum of South Texas History. Using an electric mixer, cream together butter, ½ cup of the confectioners sugar, vanilla and almond extracts in a large bowl and mix for 3 minutes. This Pan de Polvo recipe comes to me from the Heritage Cookbook, an out-of-print cookbook, from the Hidalgo County Historical Museum. Need a nice little pick-me-up with your coffee? How about a sweet treat in the afternoon with your tea? This little cookie fills the bill.
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