Eva Longoria's pan de polvo (Mexican wedding cookies) recipe

June 30, 9:51 PMChicago Mexican Food ExaminerAmy Hernandez

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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)

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