This post is also available in Spanish
Panderos is a popular Colombian cookie from El Valle region of the country. They are traditionally made from yuca (cassava) starch, butter, sugar, egg and aguardiente (sugar cane and anise-flavored alcohol drink) or anise extract, if you don’t have this drink at home.
Panderos have a very crumbly texture and are lightly sweetened with a touch of anise flavor from the Aguardiente. You will find street vendors all over the country selling plastic bags filled with Panderos, or Panderitos, as they are sometimes called in Colombia.
I love eating Panderos with a cup of black coffee or tea. Buen provecho!
Ingredients
- 1 + 1/2 cups of cassava or yuca starch, plus more for rolling
- 6 tablespoons of sugar
- 2 tablespoons of brown sugar
- 1 teaspoon of baking powder
- Pinch of salt
- 1/4 cup of butter, at room temperature
- 1 large egg at room temperature
- 1 tablespoon of aguardiente or 1 teaspoon of anise extract
Directions
- In a food processor, combine all the ingredients. Pulse until the mixture resembles coarse meal. Then process continuously until the dough comes together.
- Form a ball, cover with plastic wrap and set aside for about 30 minutes.
- Turn the batter out onto a floured work surface and divide in half. With well-floured hands, shape into two logs.
- Using a knife, cut the dough into small squares. Pattern each cookie with a fork.
- Preheat an oven to 325°F. Place the Panderos on the cookie sheet, about 1 inch apart.
- Bake until light brown, about 15 minutes. Transfer the baking sheet to a rack and let the Panderos cool on the sheet for 5 minutes. Transfer them to the rack to cool completely. Store in an airtight container at room temperature.
This was printed from MyColombianRecipes.com
Comments
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j3nn says
These are like sugar cookies made with cassava… Nice! I love making bread rolls with cassava, it’s sooo good. This short list if ingredients sounds nice and easy and yummy!
Belinda @zomppa says
These cookies are so irresistible!!
Sues says
These look like they’d be great with coffee! I’ve never baked with yuca starch, but might have to find it. Raquel from ThoughtfulEats let me know about your blog 🙂
Lori says
These sound great! I love finding new ways to use cassava. Last week I thought of your blog. On the show Modern Family they were talking about the New Years grape tradition. I told my husband – I read about that on this blog I like! 🙂
Evelyne@cheapethniceatz says
Very curious to try these with cassava starch! I also like a hint of anise. Funny how they start sorta rectangular and bake round.
Erika says
Beautiful photos and a great option for a gluten-free sweet treat!
grace says
this is definitely a new one to me, erica! it certainly looks quite tasty, and if i could round up some yuca, i’d love to try them!
Juliana says
These cookies sound and look great…I am sure that it will be great with a cup of tea.
Have a great week Erica!
Jeannie says
Looks delicious! We have a recipe which uses yuca starch too and coconut milk….just as yummy!
Karen says
I’m surprised they came out round from the way you cut them! Sounds tasty!
Norma-Platanos, Mangoes and Me! says
I never knew that you can use yuca for cookies…I have made flan. This is a great recipe Erica
Rhyleigh says
How many does each batch make?
Natalia says
I would love to make this but do I have to use a food processor or could I use a hand mixer? Please let me know….
Thanks
Erica says
I always use the food processor! You can try it with the mixer.
lola says
soooo good
Monica says
D e l i c i o u s !!!! And so easy to make.
Gita Mathias says
Hi Erica
Is yuca starch same as tapioca flour or is it cassava flour
Thanks
Chiara says
According to the box I have at home, Yuca Harina is Tapioca Starch.
Lilyam says
I have used this recipe twice. Cassava starch is also known as Tapioca starch. It’s from the Philippines and costs $0.89/lb
Thanks for the delicious Colombian recipe!!!