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Pan de Polvo Recipe

3.3 stars - based on 3 votes
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This recipe for Pan de Polvo is from Zapata Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (5 lb) bag Gold Medal Flour
3 cups Sugar
3 TBS Ground Cinnamon
1 1/2 (3 lb) Cans of Crisco Manteca (shortening), melted
1 (1 oz) pkg. Fleishmann's Yeast
1 cup warm water
Miniature Cookie Cutters
2 cups Sugar
4 tsp Ground Cinnamon
Directions:
Directions:
Preheat oven to 300°F. In a large bowl mix flour, cinnamon and sugar together. Add melted shortening to dry ingredients. Pour yeast in warm water, mix until smooth. Add yeast to the dough mixture and knead with hands until dough is smooth. If the dough is hard, add more Crisco, if too soft add flour. Cover bowl with plastic wrap let it rest for 30 to an hour at room temperature. Divide dough into 8 pieces, rolling each in a ball. On a floured surface, roll one ball out with rolling pin into a flat 1/4 of a inch thickness. Cut out cookies and place on aluminum cookie sheets or aluminum pie pans. Bake for 3-5 minutes rotating halfway through from bottom to top rack. In medium bowl mix sugar and ground cinnamon, coat warm cookies in cinnamon sugar mixture.
Number Of Servings:
Number Of Servings:
50-60 dozens

 

 

 

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