These Pan de Polvo cookies have a delicious cinnamon taste and are so crumbly that practically melt in your mouth! They are known as Mexican shortbread cookies or Mexican wedding cookies, but no matter the name, they're absolutely delicious!
Add water, the cinnamon stick, and anise star in a small saucepan.
Bring to a boil, then reduce the heat to low and simmer for 3 minutes.
Allow the cinnamon tea to cool completely.
Place flour, cornstarch, lard, sugar, and salt in a large mixing bowl.
Mix with the flat beater attached to the mixer (or with your hands) until the ingredients are loose combined.
Add ½ cup of the cinnamon tea and knead until everything is combined into a dough.
Transfer the dough to a floured surface and form a ball. Wrap it in cling film and place it in the fridge to chill for 20 minutes.
Preheat the oven to 360°F/180°C and line a large cookie tray with parchment paper.
Lightly flour a working surface. Roll the dough ball into a sheet about ¼ inch thick.
Cut the dough with a 1.5″/4cm rounded cookie cutter and then transfer the raw cookies to the prepared baking trays.
Gather the dough scraps, roll them and cut out more cookies until all dough is used.
Bake between 18 and 20 minutes or until the cookies are slightly golden and puffed.
Carefully, remove the cookies with a spatula and coat them on all sides with the cinnamon-sugar mixture.
Place cookies on a wire rack and allow them to cool down completely.
Enjoy or store for later.
Notes
Be careful when you remove the cookies from the baking sheets as they are very fragile and can break easily.
Cookies have to be still hot when you coat them in the cinnamon mixture. Otherwise, it will not stick.
When rolling the dough, make sure also to flour the rolling pin to prevent the dough from sticking to it.
I strongly recommend eating those cookies the next day, as their texture will be a lot better.
You will get about 6 ½ dozen cookies with a small cookie cutter, less if you use a large one, but take in mind the baking times will also change. Adjust accordingly to what type of cookie cutter you use.