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Pan de Polvo "Mexican Wedding Cookies" Recipe

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This recipe for Pan de Polvo "Mexican Wedding Cookies", by , is from "Mothers Guide to Food,Family and Fun", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth Willeford
Added: Sunday, November 25, 2007


Cinnamon Tea:
5 cinnamon sticks
1 tsp. anise
1 c. sugar (for brewed tea)

Cookie dough:
10 c. sifted flour
2 c. lard (in green package)
2 c. crisco (plain)
1 tbsp. baking powder
1/2 tsp. salt

Tea is prepared first, boil cinnamon and anise until tea is strong. Add sugar once brewing is complete, let cool. Remove any solid pieces.

Mix sifted flour, baking powder and salt.
Mix cooled tea, lard & crisco with flour mixture and knead well. Let dough rest for an hour before baking.
Depending on oven, set at 350 - 375. Bake 10 -15 minutes. Watch for cookies just turning golden, will be soft at this stage, will harden as they cool. Roll in cinnamon sugar to coat.




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