pan de polvo (mexican cookies) updated 2022

(2 ratings)
Recipe by
Tyra Trout
Dallas, TX

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

(2 ratings)
yield serving(s)
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For pan de polvo (mexican cookies) updated 2022

  • 2 lb
    self-rising flour
  • 1 lb
    lard is best, crisco will do
  • 1/4 c
    cinnamon tea
  • 1/2 lb
    sugar
  • 8-12 stick
    cinnamon

How To Make pan de polvo (mexican cookies) updated 2022

  • 1
    Boil a 1/4 cup of water with several cinnamon sticks, to make a cinnamon tea. Once cooled, strain, 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), but not sticky I separate the dough in half form a ball wrap in plastic wrap and refrigerate.
  • 3
    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 15-18minutes. Cookies will be very light in color and delicate
  • 4
    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
  • Ground sugar and cinnamon sticks
    5
    In food processor I grind 8-10 cinnamon sticks with sugar, until sugar is fine, but not powder, there will be chucks of cinnamon stick, Set a side in a large shallow container

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