I need a recipe for pan de palvo?!
I need a recipe for pan de palvo?
Pan de polve is served in weddings with the wedding cake for dessert.
Answers:
mmm... seems like you wrote a different thing!
maybe pan de polvo? pan de pavo? check the spelling or describe a bit what are you talking about
PAN DE POLVO (MEXICAN WEDDING COOKIE)
3 lbs. flour (Gold Medal)
1 1/2 lbs. shortening (Crisco)
1/2 c. sugar
1/2 to 1 c. cinnamon tea
Combine flour and sugar. Cut in shortening. Add 1/2 cup cinnamon tea. If more tea is needed to hold together flour/shortening mixture, add a very little at a time. Divide dough into 3 equal parts, form into balls. Roll out between 2 pieces of waxed paper. Roll to about 1/8 inches. Cut out cookies. Bake about 5 minutes or until bottom is brown. Bake at 400 degrees. Yields: 19 dozen cookies.
Dip into sugar and cinnamon while warm. (Powder some sugar by placing small amounts of sugar into blender. Add stick of cinnamon to sugar while in blender. Add cinnamon according to taste.)
CINNAMON TEA:
Place 2 American sticks of canela in 1 1/2 cups water and sprinkle in anise seeds and bring to a boil.
anyway I found that recipe!
Source(s):
http://www.cooks.com/rec/view/0,1910,151...
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.
Pan de Polvo (Mexican Shortbread)
2 lbs flour
1 lb vegetable shortening
Cinnamon Anise Tea
6 cinnamon sticks
4 tablespoons anise seeds
2 cups water
Coating
3 cups white granulated sugar
1/4 cup ground cinnamon
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.
Cooks.com
PAN DE POLVO
1 tbsp. anise 2 lb. flour (5 c.) 1 lb. shortening 1 egg 1 c. sugar
Preheat oven at 350 degrees. Grind cinnamon and anise in blender. In large mixing bowl add cinnamon and anise mixture with all other ingredients. Mix until dough is formed.
Put dough into electric or hand cookie shooter and form 2-inch cookies on an ungreased cookie sheet. Cook 10 minutes. Remove from cookie sheet and cool. Coat in special powdered sugar (see below).
PAN DE POLVO POWDERED SUGAR:
1 c. sugar
1 stick cinnamon
1 tbsp. anise
Austin Chronicle
It's Pan de Polvo not palvo.
6 cups flour
1 pinch salt
2 cups sugar
1 tablespoon baking powder
1 1/2 cups lard
1 tablespoon anise seed
1 cup anise tea
1 cup sugar
1 teaspoon ground cinnamon
First make tea. Use 1 cup of water and 1 tbsp of Anise seed. Let it cool and set aside.
Second get 1 tbsp of Anise seeds and crush in a mortar, set aside.
Third make cinnamon sugar mix to dip hot cookies in, set aside.
You are going to need 2 large bowls. In a large bowl, mix flour, salt and baking powder, set aside. In another large bowl, mix sugar, lard, crushed Anise seeds, and Anise tea until smooth. (may not need all of the tea, just eyeball it). Add flour mix, one cup at a time. Dough should be soft. SUGGESTION: Let dough rest for couple of hours or overnight. The Anise seeds will create a wonderful flavor!
Lightly flour rolling surface. Roll out dough about 1/4 inch thickness. Use a heart shape cookie cutter or any small cookie cutter you like. Preheat oven to 400. Bake in an ungreased cookie sheet or stone for about 10 minutes or until edges are light brown. Remove from cookie sheet, let cookies cool about 2 minutes then roll warm cookie in cinnamon-sugar mix. (careful not to break cookie).
*lard is recommended but you can use Mrs. Tucker's shortening, it works just as well. DO NOT USE OIL.
Pan De Polvo
Recipe #121933
This is a Mexican cookie recipe that is often made for wedding, sweet 15's and birthday parties. Not at all low-fat. It makes between 5 to 8 dozen depending on the size of the cookie. Lard is what gives it that original flavor!!
by babygirl65 | Edit...My Notes
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60 servings 40 min 30 min prep
Change to: servings US Metric
6 cups flour
1 pinch salt
2 cups sugar
1 tablespoon baking powder
1 1/2 cups lard
1 tablespoon anise seed
1 cup anise tea
1 cup sugar
1 teaspoon ground cinnamon
Not the one? See other Pan De Polvo Recipes
< 60 mins Rolled Cookies
Gulf Coast Mexico Rolled Cookies
Historical/Traditional Rolled Cookies
Low Sodium Rolled Cookies
First make tea. Use 1 cup of water and 1 tbsp of Anise seed. Let it cool and set aside.
Second get 1 tbsp of Anise seeds and crush in a mortar, set aside.
Third make cinnamon sugar mix to dip hot cookies in, set aside.
You are going to need 2 large bowls.
In a large bowl, mix flour, salt and baking powder, set aside.
In another large bowl, mix sugar, lard, crushed Anise seeds, and Anise tea until smooth. (may not need all of the tea, just eyeball it).
Add flour mix, one cup at a time. Dough should be soft.
SUGGESTION: Let dough rest for couple of hours or overnight. The Anise seeds will create a wonderful flavor!
Lightly flour rolling surface. Roll out dough about 1/4 inch thickness. Use a heart shape cookie cutter or any small cookie cutter you like.
Preheat oven to 400. Bake in an ungreased cookie sheet or stone for about 10 minutes or until edges are light brown.
Remove from cookie sheet, let cookies cool about 2 minutes then roll warm cookie in cinnamon-sugar mix. (careful not to break cookie).
*lard is recommended but you can use Mrs. Tucker's shortening, it works just as well. DO NOT USE OIL.