Pan De Polvo (Mexican Shortbread) Recipe

Name: Pan De Polvo (Mexican Shortbread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookie; 2 lbs flour; 1 lb vegetable shortening; Cinnamon Anise Tea; 6 cinnamon sticks; 4 tablespoons anise seeds; 2 cups water; Coating; 3 cups granulated sugar; 1/4 cup ground cinnamon

Servings: persons

1
Preheat oven to 375 degrees.
2
Cut shortening into flour until mixture resemble coarse corn meal.
3
Add hot cinnamon and 1/4 cup anise tea and kneed dough until smooth.
4
This will take a while.
5
Roll dough into 1 inch diameter logs about 12 inch long.
6
Cut logs into 1/4 in thick circles.
7
Place close together on cookie sheet, but not touching.
8
They spread very little to not at all.
9
Bake for 15 to 20 minutes, or until bottom side of cookie become lightly golden brown, and when cookie is cut in half, it looks baked all the way through.
10
Combine granulated sugar and ground cinnamon.
11
While cookies are still hot, roll each one in sugar and cinnamon coating with a fork until well coated.
12
Place the cookies on cooling rack and cool completely.

1814

kcal

Calories

Fat

456

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Cookie, 2 lbs flour, 1 lb vegetable shortening, Cinnamon Anise Tea, and more.

Yes, Pan De Polvo (Mexican Shortbread) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pan De Polvo (Mexican Shortbread)

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