Pan de Polvo
These cookies from Create Cooking Challenge: My Family Recipe top-18 winner Carolyn Gloria are made with five affordable ingredients--and meant for sharing! Prep Time: 10 minutes Rest Time: 1 hour Cook time: 14 minutes Yields: 62, 2” cookies
Recipe Ingredients
- Tea
- - 2 cinnamon sticks
- - 1 cup water
- Dough:
- - 1 pound of all-purpose flour
- - 14 ounces room temperature butter, cubed
- - 4 ounces granulated sugar
- - 2 ounces cinnamon tea
- Topping:
- - 1 tablespoon ground cinnamon
- - 1/3 cup granulated sugar
Recipe Instructions
- Bring one cup of water and two cinnamon sticks to a boil in a small saucepan. Boil for four minutes and set aside. In a large mixing bowl, incorporate the butter into the flour until you are left with pea-sized pieces.
- Measure 2 ounces of warm cinnamon tea into the sugar and stir until the sugar has dissolved. Pour the tea mixture over into the flour and butter. Carefully mix until the ingredients are fully incorporated.
- Transfer the dough to a clean surface and kneed until smooth (about 30 seconds). Let the dough rest at room temperature for one hour.
- After the dough has rested, preheat your oven to 350° and line two large baking sheets with parchment paper.
- Lightly flour your work surface and rolling pin. Roll the dough to 1/4 inch thick and cut with a 2 inch round pastry cutter. Place the cookies on the pan about 1/2 inch apart. Repeat the process until all the cookies are cut out.
- Bake the cookies for 14 minutes or until golden brown. Transfer the cookies to a cooling rack and prepare the cinnamon sugar topping. Mix the cinnamon and sugar until combined. Gently toss the cookie in the mixture to fully coat. Shake off any excess and repeat until each cookie is coated.
- Enjoy right away or store in an air-tight container for up to four days.