Showing posts with label anise. Show all posts
Showing posts with label anise. Show all posts

May 5, 2016

Mexican Polvorones (Anise & Cinnamon Cookies)

Happy Cinco de Mayo! Yes, it's Mexican independence day so it's time for a south of the border treat. "Polvo" means powder in Spanish which makes these cookies the powdery ones. Tender in texture and richly redolent with the sweetness of cinnamon and anise, these cookies are are "Que delicioso." This eggless recipe can be made vegan and are so simple to make. Try them as a elegant tea time treat or a tasty addition to any holiday platter. 

Mexican polvorones anise cinnamon cookies recipe cinco de mayo easy

Well, I didn't have a serape or even a pretty Mexican plate to style these cookies on so a lovely gaillardia blossom will have to infer all the vibrancy and festivity of Cinco de Mayo. These cookies get most of their flavor from the spices so be sure to use the best quality cinnamon and anise you can find. I prefer to use whole ground anise or anise oil as they are superior in flavor to the extract. The fat used plays an important role in both the texture and flavor of these cookies. Traditionally lard gave these cookies their powdery texture but I prefer butter, a high quality margarine, or vegetable shortening. Ground pecans or walnuts are also a traditional ingredient of polvorones depending upon region so you can add a cup of those also for extra rich cookies.

Ingredients:
1 C butter, margarine or vegetable shortening
1/4 C powdered sugar
1/2 tsp cinnamon, ground
1/2 tsp ground anise or anise extract, or 1 drop anise oil
1 tsp vanilla
pinch of salt
2 C flour/maida
1 C ground pecans or walnuts (optional)
1/4 C granulated sugar mixed with 2 tsp ground cinnamon for dredging

Here's what to do:
1) In a large mixing bowl cream together butter, powdered sugar, cinnamon, anise, vanilla, and salt.


2) Gradually mix in flour. Add pecans if using.  Dough will pull away from the mixing bowl and cling to itself when ready.


3) Chill dough wrapped in cling film or Ziploc bag for at least 3 hours or overnight,

4) When ready to bake preheat oven to 350F/180C.  Roll dough by tablespoonfuls into balls. Place on parchment or silicone mat lined baking sheet about 2 inches apart and slightly flatten with palm of hand.

5) Bake cookies for 18 to 25 minutes turning baking sheet halfway through baking time.


6)  When cookies are baked through and slightly browned on the bottom remove from oven. Allow to cool for 5 minutes before removing from baking with spatula.  If desired roll in 1/2 C granulated sugar mixed with 2 tsp cinnamon.  Store in an airtight container for up to 2 weeks. Makes 20 cookies.



Helpful hints:
You don't have to chill the dough. However, chilling does improve the flavor and will make the dough easier to handle and less likely to spread when baked. Less spreading and perfectly shaped dough will make for prettier cookies. You can also keep this dough frozen for up to a month until ready to use.

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