Pan de Polvo (Mexican cookies)
By
Tyra Sanders
@SouthernDutchess
2
These cookies are very delicate and crumble easy. I have been making these cookies for over 20 years.
I start getting requests before Thanksgiving.
I start getting requests before Thanksgiving.
Ingredients
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2 lbself-rising flour
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1 lblard is best, crisco will do
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3 Tbspcinnamon tea
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1/2-1 lbsugar
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8 stickcinnamon
How to Make Pan de Polvo (Mexican cookies)
- 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.
About Pan de Polvo (Mexican cookies)
Course/Dish: Cookies Other Desserts
Main Ingredient: Flour
Regional Style: Mexican
Other Tag: Heirloom
Hashtag: #cookies wedding special
