This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. The cookies is used to store the user consent for the cookies in the category "Necessary". The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. The hardest part is not eating them before I share them with family an friends! Happy Holidays! I would not reccomend the eggless recipe for cut-out cookies. This recipe includes eggs, which yields a more firm dough, which makes it easier to use cookie cutters. The cookies are very similar to Polvorones, Pan de Polvo and Biscochitos. Now that that she is no longer with us, I took it upon myself to keep this tradition going and bake these very special cookies every holiday season. They literally melt in your mouth!Īfter I got married and moved away from home, my Mom would send me these cookies every Christmas. They are rolled in sugar and fresh grated canela (Mexican cinnamon). The orange zest is my twist on the recipe. This very traditional Mexican cookie is lightly sweetened and typically flavored with anise. Hojarascas is the name I knew them by in Monterrey, Mexico. There were only two desserts that my Mom baked during the holidays, empanadas and hojarascas. Lesson of the day: In Spanish, “Polvo” means “Dust” and “Pan” means “Bread” (or cookie or a few other things.) so in this case, Pan de Polvo literally translates as “Dust Bread/Cookie” which is a perfect description for its consistancy although not a perfect description for its delicious flavor.Do you have a family tradition that was passed down to you? Making cookies during the holidays is probably one of those traditions that we are all familiar with. Also, you can melt dark chocolate (or Mexican chocolate) and dip half of each cookie in to it and then set aside until chocolate has hardened. In fact, I use cinnamon sugar to do this.
When the cookies are just out of the oven, I like to sprinkle them with more cinnamon and sugar. Set cookie balls on an un-greased cookie sheet and bake in your oven for 25 minutes. These cookies are much smaller than normal sugar cookies, so think bon-bons and use a tablespoon to scoop out portions. When you have incorporated all the ingredients, dough will form. With the mixer still on (low setting or it’s your mess to clean) SLOWLY add the flour mixture in. Mix your dry ingredients (that’s flour, sugar, and cinnamon, people.) Separately, use a hand mixer (or even a food processor) on your butter until it is fluffy and workable. Also, it’s authentic! I got it from a tenth generation Mexican! So, to veer from tradition (who, me?!) I give you, the easiest, most delicioso cookie recipe ever. Our local grocery store’s bakery makes them daily, so we always have them at the house. Pan de Polvo, aka Polvorones, a Mexican sugar cookie if you will, is my all-time favorite cookie. What sweet Echo is not aware of is that every week is national sugar cookie week in the Gonzales household. According to my gorgeous sister-in-law, it is national sugar cookie week.
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