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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Recipe Information
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
Instructions
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.
In a large bowl, combine the all-purpose flour, 1 teaspoon of ground cinnamon, and ground anise. Mix well to evenly distribute the spices.
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.
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.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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.
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.
While the cookies are baking, mix 1 cup of granulated sugar with 1 tablespoon of ground cinnamon in a shallow bowl for coating.
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.
Allow the coated cookies to cool completely on a wire rack before serving. Store in an airtight container to maintain freshness.
Nutrition Facts
Calories |
5444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 245.0 g | 314% | |
| Saturated Fat | 63.2 g | 316% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 18 mg | 1% | |
| Total Carbohydrate | 779.2 g | 283% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 401.6 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 243 mg | 19% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 595 mg | 13% | |
*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.
