Growing up in San Antonio, I ate my share of Mexican cookies. My favorites were the powdered sugar coated polverones — Mexican sugar cookies that dissolved in your mouth like dust (polvo). Today’s cookies were a little different than the ones I remember. They weren’t quite as crumbly, yet had a light and almost powdery center.
The cookies had a butter & spice flavor and in this case (unlike in the peanut blossoms), the artificial butter flavor from the shortening tasted good mixed with the real butter, anise, cinnamon and almond extract. I’m sure it contributed to the texture as well, or the recipe would have just called for 2/3 cup butter. So overall these had a great flavor, great texture, and were pretty.
Speaking of which, this recipe is supposed to be Eva Longoria’s as published in InStyle Magazine. She lived in San Antonio and may have used the same brand of spices I did including Fiesta anise seeds. If you can’t find Fiesta brand, McCormick makes them too. Now if only I could find some anise extract around here.
{ 17 comments… read them below or add one }
I miss polvorones.
I even like the ones that I used to buy at the local HEB bakery.
Good thing we are going home to San Antonio for Christmas. I can get my fill of tamales, polvorones, tortilla soup and Whataburger!
Florida is nice, but it is missing the tastes of home.
Jalanda, somehow Whataburger just didn’t fit in that list.
Anna, so are these kind of like Mexican Wedding cookies, but with spices instead of nuts and powdered sugar? I love those melt in your mouth, “dusty” cookies.
We know these aren’t traditional with butter-flavor shortening. I can’t get past that one ingredient. Yuck.
I love those melt in your mouth cookies too! I don’t recall seeing a recipe of this type with anise seed in them. They sound different but really interesting.
Look so delicious! I’ll cook these!
I’ve made a version of Mexican Wedding Cookies for many years, but they are much richer. The recipe calls for a ratio of one stick of butter to one cup of flour and lots of pecans. Then rolled in powdered sugar. They are wonderful and always get raves when I bring them to events. I’ve never had this type and they look intriguing, especially with all the spices.
I usually make the traditional Mexican Wedding Cookies and I just love them. I’m not a fan of using shortening in a cookie so I think I’ll stick with my regular recipe.
I used to live in San Antonio too. I loved the cultural exposure I got while I was growing up. I miss the bakeries along the Riverwalk! We used to frequent a restaraunt called
Mi Tierra on the Riverwalk. I wonder if it’s still there??
I am delighted to see this recipe! Now if I can just find the recipe for “pumpkin pigs”…a spicy-gingerbread-type cookie with a smear of pumpkin filling in it…the local Mexican bakeries in San Diego always cut them in pig shapes…I always gave them away as “good luck” favors on New Year’s Day.
I have anise extract, Anna, wish you lived closer, I would give you some. I use anise seeds for spaghetti sauce and pizzelles.
They look like snickerdoodle cookies too! But the anise extract must give them a different twist. Yum!
hi anna-
saw this and immediately thought of you!
http://www.fineliving.com/fine/pac_ctnt_988/text/0,,FINE_26036_94974,00.html
I love polvorones Anna! Arround Christmas time in Spain all supermarkets carry a huge variety of different kinds of polvores sold by weight. When I was living there I used to buy (and eat) so many! Every year I tell myself I should make them at home for Christmas, but of course I never manage to do…
I have an unopened bottle of anise extract I’d be happy to send to you. Let me know.
My memories of Pan de Polvo always had that taste of anise in a rich crumbly cookie dusted in a sugar and cinnamon blend. I have tried to recreate that taste and have come close but cannot get the crumbly part right. Too much shortening? Not the right ratios? Going to keep trying though.
Good luck finding the perfect one, Joe. Maybe it’s this one. I know what you mean about trying to find things as good as you remember them from childhood.
My grandmother handed down a family receipe from Aguas Calientes, Mexico. Over the years translation has lost much, but after interviewing my mother and watching her bake, I realize the tea is the special part of the cookie, how you prepare it. This has never been translated into english and was lost in the process. Thankfully my mother still used this and remarked – oh well, no one ever asked me about the tea.
There is no replacement for watching the procedure done – from there you can add your own special tweeks -I make mine sugar free – yep – you heard me right.
Hi how are you.. I am reading this website and I saw this on Pan de polovo made with Anise. I would love to have the receipie if you don’t mind. My mother use to make these pan de polvo cookies and since she passed nobody seems to know how to make them or where the receipie is at or how to get it. Well, I would greatly appreciate it if you would please email it to me.
Best regards,
Jeannette