Usually when cookies don’t spread it is the flour. It sounds like you may be using a little bit too much flour. The recipe is very simple: 1 portion sugar, 1 portion shortening, 2 portions flour and small portions of egg, baking powder and baking soda. I want to make Polvoron cookies ( mexican shortbread ) The recipe I have gives me cookies that are hollow in the midle and also they don’t spread much. They’ll remind me not to wait so long before visiting El Azteca again. Fresh from the oven, they were so delightful I had to have a bag to take home. Plates clean, appetites satisfied, we ended the meal with soft, sandy Mexican wedding cookies, polvorones. However, each dinner still includes a small, comforting scoop of sherbet or cinnamon-scented polvorone cookie, for years the standard traditional sweet finale to any spicy Tex-Mex meal. As local restaurant patrons became more sophisticated, the Guerras added a few Interior Mexican dishes to the basic Tex-Mex fare. The elder Guerra added cabrito (kid goat) to the menu and even took a stab at raising goats commercially for a few years during the Eighties. They were one of the first Mexican eateries to add a large section “for our vegetarian customers and friends,” circa the early Seventies. There is still a small section of American food (burgers, chicken, shrimp, steak, chicken-fried) and a section of numbered combination dinners from the days when those were necessities. Reading El Azteca’s placemat menus is a Tex-Mex restaurant history lesson in itself.
Coat in special powdered sugar (see below). Put dough into electric or hand cookie shooter and form 2-inch cookies on an ungreased cookie sheet. In large mixing bowl add cinnamon and anise mixture with all other ingredients. Place the cookies on cooling rack and cool completely.ġ tbsp. While cookies are still hot, roll each one in sugar and cinnamon coating with a fork until well coated. Place close together on cookie sheet, but not touching.īake 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.Ĭombine granulated sugar and ground cinnamon. Roll dough into 1 inch diameter logs about 12 inch long. This recipe is one of my families favorites at Christmas time, and I know your family will enjoy it also.Ĭut shortening into flour until mixture resemble coarse corn meal.Īdd hot cinnamon and 1/4 cup anise tea and kneed dough until smooth. Pan de Polvo is traditionally served at Christmas, Weddings, and Quinceneras.
HOW TO MAKE PAN DE POLVO RECIPE HOW TO
I know how to make most everything else that I really like except for these cookies. Texas to Oregon, I have found that the Mexican Food is completely different and no one even knows what Pan de Polvo is, not even the hispanics from over the border from California. “Polvo” is Spanish for “dust,” probably the result of using so much shortening in the cookies that they “pulverize” your mouth (as one citation below aserts).Ĭan someone please help me find the authentic South Texas recipe for Pan de Polvo (wedding cookies). They’re usually served at weddings or other special occasions. Pan de Polvo (also called Polvoron or Polvorones or Mexican Wedding Cookies) are popular in South Texas.
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