Pan de Polvo (Mexican cookies)

Name: Pan de Polvo (Mexican cookies)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: many
Cuisine: Mexican
Ingredients: 2 lb self-rising flour; 1 lb lard is best, crisco will do; 3 Tbsp cinnamon tea; 1/2-1 lb sugar; 8 stick cinnamon

By Tyra Sanders
@SouthernDutchess

These cookies are very delicate and crumble easy. I have been making these cookies for over 20 years.
I start getting requests before Thanksgiving.

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

many

Prep:

10 Min

Cook:

10 Min

Method:

Bake

Ingredients

2 lb

self-rising flour
1 lb

lard is best, crisco will do
3 Tbsp

cinnamon tea
1/2-1 lb

sugar
8 stick

cinnamon
Add Ingredients to Grocery List

How to Make Pan de Polvo (Mexican cookies)

Step-by-Step

Combine flour and lard, (I use a pastry cutter) until I add Tablespoon of cinnamon tea one tablespoon at a time, I then use my hands to thoroughly combine the dough and cinnamon tea (see below)until dough becomes clay-dough like. Approx. 3 Tablespoons… refrigerate dough.
In Food processor grind 8 cinnamon sticks with sugar until fine, cinnamon will be in bits. Place in a shallow, wide bowl or plate.
Roll out dough,between wax paper, cut with small round cookie cutter or medicine bottle cap, place on ungreased cookie sheet. Dough should be rolled out to about 1/4 of an inch. Bake 10-12 minutes at 375, (cookies should not brown).
Remove from cookie sheet and put in sugar/cinnamon very gently. Lightly coat cookies and gently place in a container. Cookies will melt in your mouth.
Cinnamon tea----boil 2 or more ( the darker the tea, the better) cinnamon sticks in 1 cup of water, or microwave for 2minutes in microwavable cup. Let cool before adding to flour/lard mixture.
Update 12-1-18
I’ve made these using gluten free flour and almond flour both adaptations worked wonderfully
These cookies are fragile and good ideas to keep them small.