Pan de Polvo (Mexican Wedding Cookies

• Vegan

• Baking & Spices

  • 2 tsp Cinnamon (stick, ground ground
  • 1 1/2 sticks Cinnamon grounded
  • 5 cups Flour
  • 7/8 cup Sugar
  • 1 3/4 cup Vegetable shortening

Found on two-in-the-kitchen.com

Description

Ingredients

• 5 cups of flour
• 1 3/4 cup of vegetable shortening (I use Crisco) -room temperature
• 1/2 c. of sugar
• 1 1/2 sticks of cinnamon grounded in a coffee grinder OR 1 1/4 t. ground cinnamon
• 6 Tablespoons of sugar
• 2 t. ground cinnamon (stick or ground)

Directions

• In a large mixing bowl place all ingredients and using hands, mix dough all together. -your hands will get messy as you squish all ingredients together. this is a great part to let kids help!) You have to squish the dough together for a long time. Up to several minutes. the heat from your hands is what makes the dough pliable for it to come together.
• Once dough comes together, place on counter (NOT the refrigerator) for an hour.
• Pre heat oven to 375 while you roll out the dough.
• Roll out the dough on a well floured surface. Roll out the dough thicker than you normally would for sugar cookies (see pictures)
• Cut out shapes with small cookie cutters (Like pie shape cutters)
• Place close together on an ungreased cookie sheet and bake for approximately 10-12 minutes or until edges are slightly browned. Allow to cool slightly on the cookie sheet before prying them loose with a spatula or fork. (Do NOT use your fingers or cookies will crumble apart!)
• In a medium bowl, mix sugar and ground cinnamon and dredge the slightly cooled cookies in the sugar mixture and then using a fork, place immediately on a cookie rack. (You must dredge cookies in the sugar mixture while still hot or sugar will not adhere well to the cookies)
• These cookies have a long shelf life. Place in a covered cookie tin when finished. Enjoy!!