pan de polvo (mexican cookies)

★★★☆☆ 2 Reviews
SouthernDutchess avatar
By Tyra Trout
from Dallas, TX

These cookies are very delicate and crumble easy. I have been making these cookies for over 20 years.

★★★☆☆ 2 Reviews
serves many
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For pan de polvo (mexican cookies)

  • 2 lb
    self-rising flour
  • 1 lb
    lard is best, crisco will do
  • 3 Tbsp
    cinnamon tea
  • 1/2-1 lb
  • 8 stick

How To Make pan de polvo (mexican cookies)

  • 1
    Boil a 1/4 cup of water with several cinnamon sticks, to make a cinnamon tea. Once cooled, strain out, the tea will be used to form dough
  • 2
    Combine lard and flour, I use pastry cutter, add cinnamon tea, one tbsp at a time to form dough, (dough should be clay-dough like). I separate the dough in half form ball wrap in plastic wrap and refrigerate.
  • Ground sugar and cinnamon sticks
    In food processor I grind 8-10 cinnamon sticks with sugar, until sugar is fine, but not powder, there will be chucks of cinnamon. Set a side in a large shallow container
  • 4
    I roll out the dough between parchment paper. Use a round cookie cutter (about the size of half dollar) and cut out the cookies. Place them on cookie sheet. Bake for approximately 12 minutes.
  • 5
    After removing from oven, right away I gently use a thin spatula to start place a few cookies at a time into the cinnamon/sugar mixture. Gently and lightly coat the cookies, remove to a plate, continue until all cookies are lightly coated with the sugar/cinnamon