Best 3 Pan De Polvo Mexican Shortbread Recipes
**Pan de Polvo: A Sweet and Savory Treat from Mexico**
Pan de polvo is a traditional Mexican shortbread cookie that is popular throughout the country. It is known for its crumbly texture, delicate flavor, and versatility. This beloved treat can be enjoyed on its own, or it can be used as a base for other desserts. In this article, we'll explore the delightful world of pan de polvo, providing two irresistible recipes: one for a classic sweet version and the other for a savory variation. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.
**Sweet Pan de Polvo:**
This classic recipe captures the essence of pan de polvo. With its simple ingredients and easy preparation, it's perfect for home bakers of all skill levels. The combination of flour, sugar, butter, and eggs creates a tender and crumbly cookie that melts in your mouth. For those who prefer a touch of citrus, a hint of lemon zest adds a refreshing brightness. This sweet version of pan de polvo is often served with a sprinkle of powdered sugar, adding an extra layer of sweetness and elegance.
**Savory Pan de Polvo:**
For those who crave a savory twist, this recipe offers a delightful departure from the traditional sweet pan de polvo. By incorporating grated Parmesan cheese and chopped walnuts, this savory variation delivers a unique taste experience. The salty and nutty flavors perfectly complement each other, creating a savory cookie that is perfect for pairing with cheese, cured meats, or a glass of wine.
Whether you prefer the classic sweet version or the savory delight, pan de polvo is a versatile and delicious treat that is sure to please. With its simple ingredients and easy preparation, it's a perfect addition to any baker's repertoire. So, let's dive into the recipes and discover the magic of pan de polvo!
PAN DE POLVO
These are also know as "Mexican Shortbread Cookies" or "Mexican Wedding Cookies". To make these a little more bite sized, just halve the amount of dough you make each cookie with. They will bake the same.
Provided by Chef Rangel
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325°F.
- Using an electric mixer, cream together butter, ½ cup of the confectioner's sugar, vanilla and almond extracts in a large bowl and mix for 3 minutes.
- Gradually add the flour and salt. Use the mixer for the first cup of flour and then work in the remaining flour and finely chopped pecans by hand with a wooden spoon. Dough will be stiff.
- Form dough into balls (l level tablespoon each) and flatten to a coin shape. Place on ungreased baking sheet, 1 inch apart. Bake at 325° F on middle oven rack until light golden brown, 15-20 minutes.
- Let cookies stand for about 1 minute. Place the remaining sugar in a shallow dish. Roll the cookies in the sugar to coat completely. Makes about 3 dozen cookies.
Nutrition Facts : Calories 353.3, Fat 22.1, SaturatedFat 10.3, Cholesterol 40.7, Sodium 158.1, Carbohydrate 37.1, Fiber 1.4, Sugar 20.1, Protein 3.1
PAN DE POLVO
One year when I was very young I wanted to give pan de polvo, also called Mexican wedding cookies, as Christmas presents to my teachers at school. My mom taught me "her" recipe. In fact, it was this one-Aunt Elsa's! I went to the flea market and spent my allowance on a collection of cookie cutters. I returned home and set out to make about 15 dozen in different shapes. Unfortunately, many of them broke because, as I discovered to my great frustration, pan de polvo is a very delicate cookie that doesn't hold shapes well-especially intricate ones like snowflakes. Those cookie cutters were probably my first purchase of kitchen equipment-but far from my last. They were so cheap that when I washed them for the first time, they rusted the next day! Polvo means "powder," an apt description of a delicate cookie, generously rolled in sugar, that shatters on your tongue. I roll these very thin, just like Aunt Elsa used to, so they practically melt in your mouth. They are often rolled a little thicker, to about 3/8 inch-if you do so, just bake them a little longer.
Yield makes about 8 dozen
Number Of Ingredients 6
Steps:
- In a medium mixing bowl, place the flour and cinnamon. Whisk together until thoroughly blended. Set aside.
- In the work bowl of an electric stand mixer fitted with the paddle attachment, or in a large mixing bowl with a handheld mixer, beat the shortening and sugar on medium-high speed until well blended and fluffy, about 2 minutes. Add 2 tablespoons of water and beat until thoroughly combined.
- Add the flour mixture and blend on medium-low just until completely blended. Press the dough into 2 equal disks. Place each disk between 2 sheets of wax paper. Use a rolling pin to roll out each disk to 1/8 inch thick, lifting and smoothing the top sheet of wax paper if necessary. Slide the two sheets of rolled dough onto a baking sheet. Chill until firm, about 30 minutes in the refrigerator or 10 minutes in the freezer.
- Preheat the oven to 300°F.
- Place one rolled dough on the work surface. Lift off and replace the top sheet of wax paper. Flip the dough over and lift off and set aside the sheet of wax paper. Use a 1 1/2-inch or smaller cookie cutter to cut into desired shapes. Transfer the cookies to an ungreased baking sheet, placing about 1 inch apart. Gather the scraps, reroll them between the sheets of wax paper, and refrigerate until firm. Repeat with the other sheet of dough.
- Bake until firm when gently touched, 10 to 12 minutes. Let cool 3 minutes on the cookie sheet. Use a thin spatula to transfer them to cooling racks to cool completely.
- To prepare the sugar coating, place the sugar and cinnamon in a shallow dish. Stir with a fork until completely combined. Roll the cooled cookies in the sugar and serve.
- Store in a tightly covered container at room temperature for 3 to 4 days.
PAN DE POLVO (MEXICAN SHORTBREAD)
Pan de Polvo is traditionally served at Christmas, Weddings, and Quinceneras. This recipe is one of my families favorites at Christmas time, and I know your family will enjoy it also.
Provided by Ernesto Carreon
Categories Dessert
Time 3h
Yield 60 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Cut shortening into flour until mixture resemble coarse corn meal.
- Add hot cinnamon and 1/4 cup anise tea and kneed dough until smooth.
- This will take a while.
- Roll dough into 1 inch diameter logs about 12 inch long.
- Cut logs into 1/4 in thick circles.
- Place close together on cookie sheet, but not touching.
- They spread very little to not at all.
- Bake for 15 to 20 minutes, or until bottom side of cookie become lightly golden brown, and when cookie is cut in half, it looks baked all the way through.
- Combine granulated sugar and ground cinnamon.
- While cookies are still hot, roll each one in sugar and cinnamon coating with a fork until well coated.
- Place the cookies on cooling rack and cool completely.
Tips:
- Use high-quality ingredients for the best flavor. This means using fresh butter, sugar, and flour. If you can, use organic or locally-sourced ingredients.
- Make sure your butter is cold before you start mixing the dough. This will help to prevent the dough from becoming greasy.
- Don't overmix the dough. Overmixing will make the cookies tough. Just mix until the ingredients are combined.
- Chill the dough before you bake it. This will help the cookies to hold their shape in the oven.
- Bake the cookies at a high temperature for a short amount of time. This will help to create a crispy exterior and a chewy interior.
- Let the cookies cool completely before you serve them. This will allow the flavors to develop and the cookies to firm up.
Conclusion:
Pan de polvo is a delicious and easy-to-make Mexican shortbread cookie. It's perfect for any occasion, whether you're serving it to guests or enjoying it as a snack. With its simple ingredients and straightforward instructions, this recipe is sure to become a favorite in your kitchen. So next time you're looking for a sweet treat, give pan de polvo a try.
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