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.
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.
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.
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.