Pan de Polvo (Mexican Shortbread)
Pan de Polvo (Mexican Shortbread) is :
dairy free , lacto ovo vegetarian , veganBy Kitchen Nostalgia
Cook cinnamon stick in water for about 5 minutes to get cinnamon tea.
Let cool completely.Put flour, shortening and baking powder in a food processor (you can do this by hand, too).
Mix or pulse until you get coarse crumbs.
Add cooled cinnamon tea little by little, while mixing all the time, until you get smooth dough.Divide the dough in two parts.
Roll the dough on a floured surface. Use a 6 cm cookie cutter to cut round cookies.
Place them on a baking sheet covered with baking paper.
Bake cookies in preheated 350 F (175 C) oven for about 15 minutes.
Combine granulated sugar and ground cinnamon in a bowl.
Roll cookies in this mixture while they are still hot.
Wine Pairing :
- cream sherry
Cream Sherry, Madeira, and Prosecco are great choices for Shortbread Cookies. Sweet bubbly Prosecco doesn't overwhelm simple sugar or shortbread cookies, a sweet cream sherry complements spiced cookies, and madeira's nutty notes match cookies with nuts perfectly.