A feature in the latest KANSAS! Magazine (volume. 77, issue 5, 2021) is Dia de los Muertos (Day of the Dead). The Taste section outlines the history of the celebration, chronicles food related community events held around the state, and includes two cookie recipe steeped in family history. This recipe is from Sally Sanchez of Emporia who also provided details about the annual "Day of the Dead" celebration in her city in the magazine story.
 |
| This is a photo that Sally sent me of her finished cookies. |
Pan de Polvo is a family recipe that was passed down to Sally Sanchez from her mother. Sally’s family prefers to roll the dough and cut it with star and heart shaped cutters. However, the dough can also be rolled into logs and sliced into rounds.
Writer’s Note: This is one of the most unusual cookies I’ve ever tried, from brewing spice “tea” to kneading cookie dough. Don't’ worry if they are not “picture perfect” (mine weren’t) as Sally says it takes a couple of times to master the process. They are a challenge but the finished cookies are “muy bueno” and oh-so addictive! A plate of these along with a cup of Mexican Hot Chocolate would be a great way to pay homage to the Dia de los Muertos (Day of the Dead).
Pan de Polvo (Cinnamon Sugar Cookies)
Yield: Approximately 5 dozen smaller sized cookies
INGREDIENTS
Cinnamon-Anise “Tea”:
3 cinnamon sticks (each approximately 2 1/2-inches long)*
2 tablespoons anise seeds**
1/4 cup granulated sugar
1 cup water
Cookie Dough:
4 cups (l lb.) all-purpose flour
1 1/4 cups vegetable shortening
Cinnamon-Sugar Mixture:
1 1/2 cups granulated sugar
2 tablespoons ground cinnamon
INSTRUCTIONS
- Cinnamon-Anise “Tea”: Combine cinnamon sticks, anise seed and 1/4 cup sugar with water in a small saucepan; boil for approximately 4 minutes. Remove from heat and strain; discard spices.
- Preheat oven to 375°F. Grease or spray cookie sheets with pan release, or line sheets with sprayed parchment paper.
- Cookie Dough: Add flour and shortening to a mixing bowl. Use a mixer or pastry blender to cut-in/mix the dough until it resembles coarse meal. Slowly begin adding the warm “tea”, stirring it into the flour in 1/4 cup intervals, adding as much as is need so that dough should begin to form into a ball. Knead dough until it’s soft and smooth, not sticky to the touch—about 5 minutes.
- Roll out the dough on a lightly floured surface to about 1/4-inch thick; cut dough with cookie cutters of your choice. OR, roll the dough into 1-inch diameter logs. Cut logs into 1/4-inch thick circles.
- Place cookies close together (but not touching) on prepared cookie sheet. They spread very little or not at all because there is no leavening in the ingredient list.
- Bake in preheated over for 15 to 20 minutes or until golden brown. To check for doneness, cut a cookie in half—it should crumble.
- Cinnamon-Sugar Mixture: As cookies bake, combine the cinnamon and sugar in a container.
- Once cookies are out of the oven, sprinkle with cinnamon and sugar—the heat will cause the mixture to adhere.
Mine are certainly not as shapely as Sally's and I used more cinnamon-sugar . . . but they were very tasty and somewhat addictive!
* Mexican or canela cinnamon would be ideal if available. Favored in Mexico for it’s mellow flavor; it’s also much softer and flakier than the widely marketed cinnamon, cassia, common in the United States.
**Anise, known for its licorice taste, is often considered a love-it-or-leave-it kind of spice. The flavor the seeds impart in this recipe is quite mild, more of a background essence. However, similar recipes rely on just cinnamon to flavor their tea, so leave out the anise if preferred.
 |
| Cover of vol 77, issue 5, 2021 KANSAS! Magazine |
Recipe without the photos . . . Pan de Polvo (Cinnamon Sugar Cookies)
Yield: Approximately 5 dozen smaller sized cookies
INGREDIENTS
Cinnamon-Anise “Tea”:
3 cinnamon sticks (each approximately 2 1/2-inches long)*
2 tablespoons anise seeds**
1/4 cup granulated sugar
1 cup water
Cookie Dough:
4 cups (l lb.) all-purpose flour
1 1/4 cups vegetable shortening
Cinnamon-Sugar Mixture:
1 1/2 cups granulated sugar
2 tablespoons ground cinnamon
INSTRUCTIONS
- Cinnamon-Anise “Tea”: Combine cinnamon sticks, anise seed and 1/4 cup sugar with water in a small saucepan; boil for approximately 4 minutes. Remove from heat and strain; discard spices.
- Preheat oven to 375°F. Grease or spray cookie sheets with pan release, or line sheets with sprayed parchment paper.
- Cookie Dough: Add flour and shortening to a mixing bowl. Use a mixer or pastry blender to cut-in/mix the dough until it resembles coarse meal. Slowly begin adding the warm “tea”, stirring it into the flour in 1/4 cup intervals, adding as much as is need so that dough should begin to form into a ball. Knead dough until it’s soft and smooth, not sticky to the touch—about 5 minutes.
- Roll out the dough on a lightly floured surface to about 1/4-inch thick; cut dough with cookie cutters of your choice. OR, roll the dough into 1-inch diameter logs. Cut logs into 1/4-inch thick circles.
- Place cookies close together (but not touching) on prepared cookie sheet. They spread very little or not at all because there is no leavening in the ingredient list.
- Bake in preheated over for 15 to 20 minutes or until golden brown. To check for doneness, cut a cookie in half—it should crumble.
- Cinnamon-Sugar Mixture: As cookies bake, combine the cinnamon and sugar in a container.
- Once cookies are out of the oven, sprinkle with cinnamon and sugar—the heat will cause the mixture to adhere.
No comments:
Post a Comment