Pandepolvomexicanshortbread Recipes

MELT - IN - YOUR - MOUTH SHORTBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Whip butter with an electric mixer until fluffy. Stir in the confectioners' sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls 2 inches apart on an ungreased cookie sheet.
• Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don't brown too much. Cool on wire racks.

PANDESAL

Steps:

• Combine milk, 2 teaspoons sugar, and yeast in a large bowl; stir until sugar and yeast are fully dissolved, about 5 minutes.
• Mix remaining sugar, flour, and salt together in a large bowl. Pour in milk mixture and vegetable oil. Mix until dough comes together.
• Turn dough out onto a flat work surface. Knead until smooth. Shape into a ball and return to the bowl. Cover with a damp cloth and let rise until doubled, at least 1 hour.
• Divide dough into 4 equal portions using a bench knife. Roll each portion into a log; slice diagonally into 1-inch pieces.
• Pour bread crumbs onto a large plate. Roll each piece of dough in bread crumbs and place on a baking sheet lined with parchment paper. Let rise until puffy, 30 to 45 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

PAN DE POLVO

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.

PAN DE POLVO (MEXICAN SHORTBREAD)

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.

MEXICAN SHORTBREAD

Steps:

• Preheat oven to 325 degrees.
• Cream margarine and sugar together in bowl. Stir in flour, cornmeal, cinnamon and salt. Pat dough into 8-inch pie pan. Bake until golden, about 10 minutes.
• Meanwhile, melt chocolates with milk in double boiler. Stir until smooth.
• When shortbread is done, immediately score into 8 sections with knife while shortbread is still hot.
• Drizzle melted chocolate on top, allow to cool before cutting into wedges.