Eva Longoria's pan de polvo
Pan de polvo, also known as polvorones or Mexican wedding cookies are sinfully delicious. They melt in your mouth with the greatest of ease, leaving you hungry for more. Maybe that is why it is almost impossible to stop with just one.
Pan de polvo cookies are basically shortbread cookies. Originally from Spain, they are light, airy cookies that are often infused with the aromatic flavors of cinnamon and anise. Other common variations include orange, almond, sesame seeds, and even the non-traditional chocolate. To finish, they are rolled in either powdered sugar or a mixture of ground cinnamon and granulated sugar.
Pan de polvo are traditionally served at Christmas and at weddings, but have become increasingly more available due to their growing popularity in recent years. Here is a quick and easy recipe that will ensure the availability of your own personal stash of these elegant cookies.
Pan de Polvo
Adapted from the recipe given by Eva Longoria to InStyle magazine as published in the May 2009 Issue
2 sticks Mexican cinnamon, whole (about 4 inches long)
1 tsp anise seed
1 ½ cup water
1/3 cup unsalted butter
1/3 cup butter-flavored shortening
½ cup sugar
1 tsp almond extract
2 ¼ cup all purpose flour
2 tsp baking powder
¼ tsp salt
2 Tb ground cinnamon
4 Tb sugar
Preheat oven to 375 degrees. Place cinnamon sticks, anise seed and water in a small saucepan and bring to a boil. Reduce heat and allow to simmer gently for 5-7 minutes. Remove from heat, strain, and set liquid aside to cool.
In a separate bowl (or in the bowl of a stand mixer,) cream butter, shortening, and sugar until light and fluffy. Once creamed thoroughly, add almond extract. Meanwhile combine flour, baking powder, and salt. Add ¼ cup cinnamon water to creamed mixture, adding slowly until all liquid is absorbed. Add flour mixture and blend until dough is uniform. Chill dough for 15 minutes or until it can be handled easily. Roll dough into 1 inch balls and place on an ungreased cookie sheet. Bake for 15-20 minutes, or until the edges of the cookie begin to brown slightly.
While cookies are baking, mix cinnamon and sugar and set aside. When done, remove cookies from the oven and gently toss in cinnamon sugar mixture. Allow to cool and serve alone or with Mexican hot chocolate. Yield: 3 dozen
For more information:
Pan de Polvo – The Big Apple
Mexican Polvorones
Polvorones de Tequila
A related YouTube Video entitled (SPANISH): Polvorones de almendra (almond polvorones)
More from the Chicago Mexican Food Examiner:
Contact the Chicago Mexican Food Examiner:
Share your Mexican food recipes, memories and experiences!
Comments
Yummy!! Simply and Delicious what else you can ask for it. I will give them a try pretty soon. Thanks Amy for sharing Eva Longoria recipe.
Ummmmmm..........you took me back to childhood. Polvorones were sold in Cuban bakeries and now they are available in bakeries in Miami or wherever there are large concentrations of Cubans....You're right. They ARE addictive and you can't eat just one.
Thanks for the recipe, Amy!
They look and sound great. Thanks!
I have tried other recipes for Pan de Polvo but this was the worst.
The cookies came out very dry and didn't taste like cookies at all.
They didn't have that "melt in your mouth" like the normal Pan de Polvo. Don't wast your time or your money on this recipe.
Alma:
I was so disappointed to hear that you didnt like the cookies. If you have any suggestions/substitutions feel free to email me at chicagomexicanfoodexaminer@yahoo.com and I will be happy to post them as a second article.
I think maybe I might have messed up the dough. It says to add 1/4 of the liquid until absorb. Does this mean all the 1 1/2 cup of liquid? Because the dough looks very runny!!! What exactly fo you mean 1/4 liquid until absorb ..all the liquid? Or do you just set aside 1/4 cup liquid and save the rest? I think I just messed it up and now I'm sitting here while the dough (hopefully) thickens up???? Help !!!!
Maria:
I'm so sorry to hear that you were having problems with the recipe. Allow me to clarify about the liquid. You only need to add 1/4 cup of the cinnamon water, the rest of it should be reserved for another use. I should have been more clear in the instructions. Initially I didn't go into more detail about the liquid because the amount left after boiling the cinnamon will vary depending on evaporation (which also varies based on time it was cooked). I intended for only 1/4 cup of the liquid to be used in the recipe. Thanks for giving me a chance to clarify and please forgive any distress I may have inadvertantly caused you.
I agree with Alma. Don't waste your time or money. They were awful!
these cookies seem to be the same my aunt rita used to make. but the called for 5lbs of sugar, shortening, and flour. the other ingredients pretty much are the same. i just know them by a different name. something that end in ........rascas? maybe you could help me out.
HO, EVA LONGORIA, you are the better, you know alot of mexican food, i love you eva, this dish is delicious
Love this recipe!
Is this a good recipe to use OR not!??... I need help please!
is this Eva's recipe or her Mom's I don't trust skinny cooks....
Hello!!!
I made the cookies yesterday and they are delicious!!The recipe is very good!I discovered the recipe two years ago in In style magazine but i lost it and i found it on this site again thanks to you!Congratulations and thanks again!
Love from Greece :-)
This is not a reciepe for "Pan de Polvo" its close but no cigar. Sorry Eva but we do it right and tradition is tradition. Simple and sweet.
Got something to say?
Examiner.com is looking for writers, photographers, and videographers to join the fastest growing group of local insiders. If you are interested in growing your online rep apply to be an Examiner today!