Traditional Mexican Pan de Polvo Cookies
Pan de Polvo, or Mexican shortbread cookies, are a beloved treat with a tender, crumbly texture and a delightfully spiced flavor. This recipe, cherished by my family, is perfect for special occasions like Christmas, weddings, and quinceañeras. The aromatic blend of cinnamon and anise creates a lovely warm and inviting sensation, making these cookies irresistible to anyone who tries them.
60
Servings
N/A
Calories
7
Ingredients
Ingredients
flour
2 lbs (none)
vegetable shortening
1 lb (none)
cinnamon sticks
6 (none)
anise seeds
4 tablespoons (none)
water
2 cups (boiled)
granulated sugar
3 cups (mixed with cinnamon)
ground cinnamon
1/4 cup (mixed with sugar)
Instructions
1
Preheat the oven to 375°F (190°C) and prepare your workspace by lining several baking sheets with parchment paper or nonstick silicone mats.
2
In a large mixing bowl, combine the flour and vegetable shortening. Using a pastry cutter or your fingers, blend the shortening into the flour until the mixture resembles coarse cornmeal.
3
In a small saucepan, bring two cups of water to a gentle boil. Add the cinnamon sticks and anise seeds, and simmer for about 10 minutes to create a fragrant tea.
4
Strain the tea, reserving the liquid, and discard the solids. Measure out 1/4 cup of the hot tea for use in the dough, setting the remainder aside.
5
Gradually pour the reserved hot tea into the flour and shortening mixture. Knead the dough until it becomes smooth and pliable, though this process may take a few minutes.
6
Divide the dough into smaller portions and roll each into logs approximately 1 inch in diameter and 12 inches long.
7
Slice the logs into 1/4-inch thick rounds and arrange the cookies on the prepared baking sheets, spacing them closely but not allowing them to touch, as they spread minimally.
8
Bake in the preheated oven for 15 to 20 minutes, or until the bottoms of the cookies turn lightly golden brown, and they appear fully baked when split open.
9
While the cookies are baking, mix the granulated sugar and ground cinnamon in a shallow dish.
10
Once the cookies are hot from the oven, use a fork to carefully roll each in the cinnamon-sugar mixture until thoroughly coated.
11
Transfer the coated cookies to a cooling rack and let them cool completely before serving or storing.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Pan de Polvo cookies?
Pan de Polvo are traditional Mexican shortbread cookies known for their tender, crumbly texture and a flavor spiced with cinnamon and anise.
What occasions are these cookies typically served at?
They are cherished treats for special occasions like Christmas, weddings, and quinceañeras.
What is the required oven temperature?
The oven should be preheated to 375°F (190°C).
How many cookies does this recipe yield?
This recipe makes approximately 60 servings.
What provides the unique flavor to the dough?
A fragrant tea made from simmered cinnamon sticks and anise seeds is used to flavor the dough.
How do I prepare the baking sheets?
Line the baking sheets with parchment paper or nonstick silicone mats.
How much flour is needed?
The recipe requires 2 lbs of flour.
What type of fat is used in the cookies?
One pound of vegetable shortening is used to achieve the shortbread texture.
How do I mix the shortening into the flour?
Use a pastry cutter or your fingers to blend them until the mixture resembles coarse cornmeal.
How do you make the spice tea?
Simmer 6 cinnamon sticks and 4 tablespoons of anise seeds in 2 cups of water for about 10 minutes.
How much tea is actually added to the dough?
You should measure out and use 1/4 cup of the strained hot tea.
Should the tea be hot when added to the flour?
Yes, the recipe specifies pouring reserved hot tea into the mixture.
How long should I knead the dough?
Knead the dough for a few minutes until it becomes smooth and pliable.
How do you shape the cookies?
Roll the dough into 1-inch diameter logs that are about 12 inches long, then slice into rounds.
How thick should the cookie rounds be?
The logs should be sliced into 1/4-inch thick rounds.
Do these cookies spread a lot while baking?
No, they spread minimally, so they can be arranged closely on the baking sheet.
What is the total baking time?
Bake the cookies for 15 to 20 minutes.
How do I know when the cookies are finished?
The bottoms should be lightly golden brown, and they should appear fully baked when split open.
What is the coating for the cookies?
A mixture of 3 cups of granulated sugar and 1/4 cup of ground cinnamon is used for the coating.
When should the cookies be coated in cinnamon sugar?
The cookies should be rolled in the mixture while they are still hot from the oven.
Why use a fork for the coating process?
A fork helps carefully roll the hot cookies in the sugar mixture without burning your fingers.
Should the cookies be cooled before serving?
Yes, transfer them to a cooling rack and let them cool completely before serving or storing.
What are the main spices used?
The main spices are cinnamon sticks, ground cinnamon, and anise seeds.
What is the texture of Pan de Polvo?
They have a tender and crumbly shortbread texture.
How many cinnamon sticks are required?
You need 6 cinnamon sticks for the tea infusion.
How much anise seed is used?
The recipe calls for 4 tablespoons of anise seeds.
What is the ratio for the cinnamon-sugar topping?
The ratio is 3 cups of sugar to 1/4 cup of ground cinnamon.
Is there any water in the dough?
Only the 1/4 cup of infused spice tea is used as the liquid component for the dough.
What happens to the solids in the tea?
The solids (cinnamon sticks and anise seeds) are strained out and discarded before using the liquid.
Can these be made in advance for holidays?
Yes, they are traditional holiday treats that store well once completely cooled.