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    You are in: Home / Recipes / Pan De Polvo Recipe
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    Pan De Polvo

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    0 mins

    15 mins

    Chef Rangel's Note:

    These are also know as "Mexican Shortbread Cookies" or "Mexican Wedding Cookies". To make these a little more bite sized, just halve the amount of dough you make each cookie with. They will bake the same.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F.
    2. 2
      Using an electric mixer, cream together butter, ½ cup of the confectioner’s sugar, vanilla and almond extracts in a large bowl and mix for 3 minutes.
    3. 3
      Gradually add the flour and salt. Use the mixer for the first cup of flour and then work in the remaining flour and finely chopped pecans by hand with a wooden spoon. Dough will be stiff.
    4. 4
      Form dough into balls (l level tablespoon each) and flatten to a coin shape. Place on ungreased baking sheet, 1 inch apart. Bake at 325° F on middle oven rack until light golden brown, 15-20 minutes.
    5. 5
      Let cookies stand for about 1 minute. Place the remaining sugar in a shallow dish. Roll the cookies in the sugar to coat completely. Makes about 3 dozen cookies.

    Ratings & Reviews:

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    Nutritional Facts for Pan De Polvo

    Serving Size: 1 (69 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 353.2
     
    Calories from Fat 198
    56%
    Total Fat 22.1 g
    34%
    Saturated Fat 10.3 g
    51%
    Cholesterol 40.6 mg
    13%
    Sodium 158.0 mg
    6%
    Total Carbohydrate 37.1 g
    12%
    Dietary Fiber 1.4 g
    5%
    Sugars 20.0 g
    80%
    Protein 3.1 g
    6%

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