2 sticks (1 cup) unsalted butter or shortening
4 tablespoons powdered sugar
1/3 teaspoon anise seeds
1/3 teaspoon ground cinnamon
1/4 teaspoon salt
1 full teaspoon of vanilla bean paste
2 cups all purpose flour
* 1 cup finely crushed pecans, optional
1. Preheat oven to 375 degrees F. Cream the butter, add powdered sugar, anise, cinnamon, salt and vanilla bean paste. Mix until smooth and creamy. Gradually mix in the flour until dough forms. It will be crumbly. if adding pecans, add them in now and fold them in as best you can.
2. Line two baking sheets with parchment paper. Roll 30 dough balls and divide between the two baking sheets. You could leave the polvorones round, or you could flatten them slightly as I did. I used the bottom of a glass.
3. Bake in preheated oven, one sheet at a time, for 13 to15 minutes, turning pan halfway through the baking time. This will help them bake more evenly.
4. If using sprinkles, they must go onto the cookies before baking. For cinnamon and sugar, gently dredge them in a mix of cinnamon/sugar while they are still slightly warm out of the oven. For powdered sugar, sift over cookies, or roll them in the powdered sugar once cooled. Let cool completely before storing in an airtight container. Yields 30 cookies
Polvorenes~Galletas Mexican Shortbread Cookies. This is an older recipe and my first attempts at preparing the colored polvorones.
Polvorones, Mexican Shortbread Cookies
1 cup butter at room temperature
1/2 cup sugar
1 tsp. baking soda
1/2 tsp. mexican canela(cinnamon), optional
1/4 tsp. salt
2 1/4 cups all purpose flour
1/2 cup sugar
red food coloring
yellow food coloring
1. Heat oven to 350 degrees. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar,apple pie spice,baking soda and salt. Beat until combined, scraping down sides of bowl. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in remaining flour. If dough is crumbly, gently knead the dough with your hands.
2. Divide the dough in half. Add a couple of drops of red food coloring and work it in with your hands until desired color of pink. Add a couple of drops of yellow food coloring to the remaining dough.
3. Shape dough into 1-inch balls. Roll balls in th 1/2 cup of sugar. Place balls 2 inches apart on ungreased cookie sheet and gently flatten with the bottom of a glass.
4. Bake in preheated oven for 13 to 15 minutes or until edges are lightly browned. Transfer cookies to a storage container, once cooled. Makes about 24 cookies
Gorditas de Azucar-Sweet Griddle Cakes
La Panaderia’s Mexican Pink Cake, My Version…. #welovecake #I LovePinkCake
La Panaderia Mexican Pink Cake
2 1/2 cups cake flour
2 teaspoons baking powder
pinch of salt
1 cup sugar
1/2 cup oil
1 teaspoon vanilla bean paste
Zest of 1 lemon, optional
1 cup milk
For Light Pink Frosting (Thicker)
3 cups confectioners sugar
3 tablespoons butter, softened
3 tablespoons milk
1/2 teaspoon vanilla 2 drops red food coloring
You will also need candy sprinkles
1. Preheat oven to 350 degrees F. Spray or oil a 9X9 (for thicker cake) or a 9X13 (for thin cake), set aside.
2. In one bowl, combine the cake flour, baking powder and salt. Stir to combine, set aside.
3. In another bowl, cream together the sugar, eggs, oil and vanilla until creamy. Add in the lemon zest, if using. While the mixer is running, alternate adding some flour, then some milk until batter is smooth. Pour into prepared pan and bake for 22 to 25 minutes or until knife comes out clean from center of cake. If you over bake, it will be dry. Remove from oven and let cool.
4. Once cake has cooled, prepare frosting. In a large bowl, whisk together the powdered sugar, butter, milk and vanilla. Add the food coloring and stir until well combined. Frost the cake in the pan and add sprinkles. The frosting will firm up as it sets. Yields 10 to 12 servings.
“Marranitos”….molasses and ginger….soft…
2/3 cup butter,softened
3/4 cup packed brown sugar
2 tsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1 tablespoon orange zest
1/2 tsp. salt
1/4 tsp. ground cloves
1/2 cup molasses
3 1/2 cups all purpose flour
1. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar,ginger,baking soda,cinnamon,orange zest,salt and ground cloves. Beat until combined, scraping bowl occasionally. Beat in the egg and molasses until combined. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover with plastic wrap and chill for at least 2 hours.
2.Preheat oven to 375 degrees F. Lighty greas a cookie sheet or line with parchment paper, set aside.On a lightly floured surface, roll out half of the dough at a time to about 1/4 inch thick. Cut out shapes with a lightly floured 4 to 5 inch pig shape cookie cutter. Place cutouts 2 inches apart on cookie sheet.
3.Bake in preheated oven for 7 to 9 minutes or until edges are light brown. Cool on cookie sheet for 2 minutes. Transfer to wire rack, let cool.Makes 18 to 24 cookies.
4. To store, layer cookies between wax paper in an airtight storage container. Store at room temperature for up to 3 days or freeze for 3 months.
Variation: To serve cookies, you can sprinkle with powdered sugar or take the orange, leftover from zesting, combine the fresh juice with some powdered sugar to make a glaze. Lightly glaze cookies when ready to serve. Note: I used a smaller cookie cutter this day(about 2 1/2 inches), made about 55 to 60 small cookies.
Traditional Holiday Hojarascas