Panderos

Name: Panderos
Yield: 4 dozen 1 by 1-inch cookies
Cuisine: Colombian
Ingredients: ⅓ cup sugar; 1 egg; Extra starch or flour for rolling; 4 tablespoons lard, shortening, or butter, plus extra for greasing the baking sheet; ¼ cup grated panela*; 1¾ cups sweet cassava starch*; 2 tablespoons Aguardiente* or aniseed liqueur; ⅛ teaspoon salt; 1 teaspoon baking powder

Preparation info

4
dozen 1 by 1 inch cookies

Difficulty
Easy

Appears in

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

About

Panderos are cookies prepared with almidón dulce* (sweet cassava starch or yuca flour). Originally from the Valle del Cauca region, they are sold by the highways there, in the Viejo Caldas area of the country, and the rest of the Andean highlands.

Ingredients

1¾ cups sweet cassava starch*
⅓ cup sugar
¼ cup

Americas
Colombia
Valle del Cauca: Cali
Snack

Method

Preheat the oven to 375°F. Place the starch, sugar, panela, baking powder, and salt in the food processor and mix for 10 seconds. Add the egg, Aguardiente, and the fat of your choice, and process for 2 minutes.
Remove the dough from the processor and p

Ingredients

Method

Photos