PAN DE POLVO (MEXICAN WEDDING COOKIE)

3 lbs. flour (Gold Medal)
1 1/2 lbs. shortening (Crisco)
1/2 c. sugar
1/2 to 1 c. cinnamon tea

Combine flour and sugar. Cut in shortening. Add 1/2 cup cinnamon tea. If more tea is needed to hold together flour/shortening mixture, add a very little at a time. Divide dough into 3 equal parts, form into balls. Roll out between 2 pieces of waxed paper. Roll to about 1/8 inches. Cut out cookies. Bake about 5 minutes or until bottom is brown. Bake at 400 degrees. Yields: 19 dozen cookies.
Dip into sugar and cinnamon while warm. (Powder some sugar by placing small amounts of sugar into blender. Add stick of cinnamon to sugar while in blender. Add cinnamon according to taste.)

CINNAMON TEA:

Place 2 American sticks of canela in 1 1/2 cups water and sprinkle in anise seeds and bring to a boil.

hey, my family is from Texas and we call them “Biskcochos” I’m not sure how to spell them correctly? nor do I knoe the receipe but the cookies are good and melt in your mouth!!

Mexican Wedding Cookies

1 cup unsalted butter, at room temperature
½ cup confectioners’ sugar, plus more for coating baked cookies
1 tsp. vanilla extract
1 3/4 cups all-purpose flour, plus more for dusting hands
1 cup pecans, chopped into very small pieces

Preheat the oven to 275ºF. Line cookie sheets with parchment paper.

Using an electric mixer, cream the butter and sugar at low speed until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners’ sugar. Cool on wire racks.
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Snickerdoodles

1½ cups sugar
½ cup butter or margarine, softened
½ cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 tsp cream of tartar
1 tsp baking soda
¼ tsp salt
¼ cup sugar
2 tsp ground cinnamon

1. Heat oven to 400ºF.
2. Mix 1½ cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1¼” balls. Mix ¼ cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.

–Betty Crocker