Pan De Polvo
Transport your taste buds to South Texas with this traditional Pan de Polvo recipe, a beloved cinnamon-scented Mexican shortbread cookie that’s perfect for holidays, weddings, and family gatherings. Made with a delicate blend of ground cinnamon, anise, and lard for that authentic, crumbly texture, these cookies are infused with spiced cinnamon water for an extra layer of flavor. Rolled thin and dusted in sugar while still warm, they achieve a melt-in-your-mouth consistency that’s as irresistible as it is nostalgic. With minimal ingredients and a quick bake time, these cookies are an easy way to bring a touch of tradition to your table. Whether served with a steaming cup of coffee or as a sweet finish to a festive meal, Pan de Polvo is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 tablespoon Ground cinnamon
- 1 teaspoon Ground anise
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Lard (or unsalted butter)
- 0.5 cup Granulated sugar
- 0.5 cup Warm water
- 2 sticks Cinnamon sticks
- 0.25 cup Granulated sugar (for coating)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a small saucepan, combine 0.5 cup of warm water and the cinnamon sticks. Bring to a simmer, then remove the saucepan from the heat and let the mixture steep until it cools to room temperature. Discard the cinnamon sticks and set the water aside.
In a large mixing bowl, whisk together the all-purpose flour, ground cinnamon, ground anise, baking powder, and salt until well combined.
In another large bowl, using a hand mixer or stand mixer, beat the lard (or unsalted butter) and 0.5 cup of granulated sugar together until light and fluffy, about 2-3 minutes.
Gradually add the spiced water to the lard-sugar mixture while continuing to mix. Mix until fully incorporated.
Slowly add the dry flour mixture to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix.
Place the dough on a lightly floured surface and roll it out to about 1/4-inch thickness. Use a small round cookie cutter (or any desired shape) to cut out the cookies.
Place the cookies onto the prepared baking sheets, about 1 inch apart.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are just starting to turn golden.
Remove the cookies from the oven and let them cool slightly on the baking sheet for about 5 minutes.
While the cookies are still warm, coat them in the remaining 0.25 cup of granulated sugar. You can roll the cookies directly in the sugar or use a sieve to dust them evenly.
Transfer the sugar-coated cookies to a cooling rack and let them cool completely before serving or storing.
Nutrition Facts
Calories |
192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 6.3 g | ||
| Protein | 2.2 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.8 mg | 5% | |
| Potassium | 21 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
