Anyway, back to the topic at hand, I would really appreciate any insight readers may have about this specific anise/cinnamon flavored ingredient, and also, what the name of this slightly tongue numbering anise flavored spice is. For those of you not familiar, Beecave is a much higher income area with a fairly different demographic. Thus, this is likely why I used to only be able to find these pan de polvo cookies at an HEB in San Angelo, a more predominantly hispanic area, then eventually they were available in east Austin (riverside HEB), and finally, in the past year or two, at the HEB in Beecave. If something catches on, HEB will hone the recipe for mass production and market the product at other stores, based on social/racial demographics. I worked for the company for a couple years, and I know that, often, authentic recipes like this are the result of employees being given a bit of creative freedom, particularly with products made in house, like baked goods. As most HEB shoppers likely know, HEB does have an extensive network in northern Mexico, so it is not impossible for this spice to be exotic. It wasn’t something I had ever heard of before, so I am assuming it was something traditional and local. I recall Rick Bailes (Mexico, one plate at a time) mentioning a mexican spice that tastes like anise and numbs the tongue a bit. My second hypothesis is a bit tricker and will likely require the knowledge of a serious foodie. I think this would account for the subtler anise flavor than expected in the anise pod pieces, and the slightly sweet and sublte cinnamon hint that only comes from actual fresh cinnamon stick. I think they make be a result of HEB saving time/money for mass baking by brewing the “cinnamon anise tea” with coursely ground star anise pods and cinnamon sticks, and then adding the entire tea mixture to the dough so they don’t have to go through straining the liquid. After scouring different spiced pan de polvo recipes online, I have come to a couple possible conclusions. HEB doesn’t list them in the ingredients list at all. I have noticed that they don’t have a very strong flavor and that they make my tongue go slightly numb. I am wondering if they are coursely ground pieces of the star anise pod itself, or if they are something else entirely. There are little dark brown/black pieces inside the cookies that taste like anise, but definitely aren’t anise seeds. My question is specifically for those who have had the HEB bakery pan de polvos. They are more like shortbread, and taste like a mix between the powdered sugar and nut variety with the cinnamon and anise variety. Ironically, the povalitos mix that heb puts out does not have the correct texture at all. My dad has been trying to get this recipe right for the longest time. Just combine with the sugar until it has a pleasant taste.I was just eating some of the HEB pan de polvo cookies with the anise flavor and decided to google them. *Powdered cinnamon can substitute for whole cinnamon. Grind up 4 packages of whole cinnamon and add to 1 cup of sugar, enough to look very brown and taste good.ĭust the cookies with the cinnamon sugar while they are warm.Ĭover the pan de polvo after they have cooled and they will keep for a long time. Bake at 350 degrees until lightly browned. Roll out to about 1/2 inch (or less) thick. Pan de polvo is traditionally cut into small hearts, circles or fluted circles.ĥ cups flour (add about 3 teaspoons of powdered cinnamon until the flour looks pinkish)ģ/4 cup cinnamon tea (made by simmering a whole stick of cinnamon in water)Ĭombine all ingredients except the cinnamon sugar into a semi-soft dough. The recipe will make about 20-24 dozen cookies, as pan de polvo is traditionally a small bite cookie. The recipe for pan de polvo was submitted by Mrs. The cookbook included recipes using local wild plants, regional recipes and recipes from the "Nuevo Cocinero Mejicana" published in 1858.
Published in 1983, friends of the museum submitted recipes representing the foods of South Texas for the Heritage Cookbook. Not only is the book out of print, the museum is now the Museum of South Texas History. This Pan de Polvo recipe comes to me from the Heritage Cookbook, an out-of-print cookbook, from the Hidalgo County Historical Museum.
Need a nice little pick-me-up with your coffee? How about a sweet treat in the afternoon with your tea? This little cookie fills the bill.
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