Pan de Polvo (Mexican shortbread cookies)
6 dozen cookies
These tender, crumbly Mexican shortbread cookies are infused with cinnamon and anise for that nostalgic, homemade flavor we all love. Traditionally made with lard and coated in cinnamon sugar while still warm, Pan de Polvo is a beloved treat at weddings, holidays, and family gatherings.
Equipment
- 1 round cookie cutter about 1.5″/4cm
Ingredients
- 1 lb all-purpose flour
- 3 Tbsp cornstarch
- ½ lb pork lard (or butter)
- ½ cup sugar
- ½ tsp salt
For the tea
- 1 stick cinnamon
- 1 anise star
- 1 cup water
For coating
- ½ cup sugar
- 1 ½ tsp ground cinnamon
Instructions
- 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 before enjoying.
Notes
- Be extra gentle when removing the cookies from the baking sheets because they’re very delicate and can easily break if you’re not careful. Using a thin spatula helps a lot!
- Make sure to coat the cookies with the cinnamon sugar while they’re still hot. If you wait too long and they cool down, the sugar won’t stick as nicely.
- When rolling out the dough, don’t forget to flour your rolling pin as well as the surface. This keeps the dough from sticking and makes rolling much easier.
- I really recommend waiting until the next day to eat these cookies. That little extra time makes their texture softer and more crumbly, which is just perfect.
- You’ll get about 6½ dozen cookies if you use a small cookie cutter. If your cutter is bigger, you’ll have fewer cookies and the baking time might change a bit, so keep an eye on them while they bake!
Nutrition Information
Serving: 1dozen cookies | Calories: 679kcal | Carbohydrates: 76g | Protein: 8g | Fat: 39g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Sodium: 199mg | Potassium: 89mg | Fiber: 3g | Sugar: 14g | Vitamin A: 4IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 4mg