Pan De Polvo Mexican Shortbread
Delight your taste buds with the buttery, melt-in-your-mouth magic of Pan de Polvo, traditional Mexican shortbread cookies infused with warm spices like cinnamon and anise. This classic recipe draws on the comforting flavors of cinnamon-infused water to create an irresistibly tender dough, which is rolled, baked, and then dusted with a sweet cinnamon-sugar coating for a delicate, fragrant finish. Perfect for holidays, celebrations, or simply pairing with a warm cup of coffee, these cookies are both nostalgic and timeless. With an easy-to-follow method and just 30 minutes of prep time, you can savor a batch of 40 softly spiced treats that embody the essence of Mexican culinary tradition.
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Ingredients
- 4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon ground anise
- 1 cup vegetable shortening
- 1 cup granulated sugar
- 1 tablespoon ground cinnamon (for coating)
- 1 cup granulated sugar (for coating)
- 1 cup water
- 2 sticks cinnamon sticks
Directions
Step 1
In a small saucepan, combine 1 cup of water with the cinnamon sticks. Bring to a boil, reduce the heat, and let it simmer for 5 minutes. Remove from heat, discard the cinnamon sticks, and let the cinnamon-infused water cool completely.
Step 2
In a large bowl, combine the all-purpose flour, 1 teaspoon of ground cinnamon, and ground anise. Mix well to evenly distribute the spices.
Step 3
Add the vegetable shortening to the flour mixture. Using your hands or a pastry cutter, work the shortening into the flour mixture until it resembles coarse crumbs.
Step 4
Slowly add the cooled cinnamon-infused water, a little at a time, and mix until the dough comes together. The dough should be soft but not sticky.
Step 5
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 6
On a floured surface, roll out the dough to a thickness of about 1/4 inch. Use a round cookie cutter or desired shape cutter to cut out the cookies, and place them on the prepared baking sheet.
Step 7
Bake the cookies in the preheated oven for about 10-12 minutes or until the edges are lightly golden. Be careful not to overbake as they should remain soft and tender.
Step 8
While the cookies are baking, mix 1 cup of granulated sugar with 1 tablespoon of ground cinnamon in a shallow bowl for coating.
Step 9
Once the cookies are baked, let them cool slightly for about 2-3 minutes, then gently toss them in the cinnamon-sugar mixture to coat evenly.
Step 10
Allow the coated cookies to cool completely on a wire rack before serving. Store in an airtight container to maintain freshness.
Nutrition Facts
| Serving size | (1376.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5443.5 |
| Total Fat 245.0g | 0% |
| Saturated Fat 63.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 18.3mg | 0% |
| Total Carbohydrate 779.2g | 0% |
| Dietary Fiber 21.5g | 0% |
| Total Sugars 401.6g | |
| Protein 50.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 242.8mg | 0% |
| Iron 23.9mg | 0% |
| Potassium 595.4mg | 0% |
Source of Calories