Total Time
40mins
Prep 30 mins
Cook 10 mins

This is a Mexican cookie recipe that is often made for wedding, sweet 15's and birthday parties. Not at all low-fat. It makes between 5 to 8 dozen depending on the size of the cookie. Lard is what gives it that original flavor!!

Ingredients Nutrition

Directions

  1. First make tea. Use 1 cup of water and 1 tbsp of Anise seed. Let it cool and set aside.
  2. Second get 1 tbsp of Anise seeds and crush in a mortar, set aside.
  3. Third make cinnamon sugar mix to dip hot cookies in, set aside.
  4. You are going to need 2 large bowls.
  5. In a large bowl, mix flour, salt and baking powder, set aside.
  6. In another large bowl, mix sugar, lard, crushed Anise seeds, and Anise tea until smooth. (may not need all of the tea, just eyeball it).
  7. Add flour mix, one cup at a time. Dough should be soft.
  8. SUGGESTION: Let dough rest for couple of hours or overnight. The Anise seeds will create a wonderful flavor!
  9. Lightly flour rolling surface. Roll out dough about 1/4 inch thickness. Use a heart shape cookie cutter or any small cookie cutter you like.
  10. Preheat oven to 400. Bake in an ungreased cookie sheet or stone for about 10 minutes or until edges are light brown.
  11. Remove from cookie sheet, let cookies cool about 2 minutes then roll warm cookie in cinnamon-sugar mix. (careful not to break cookie).
  12. *lard is recommended but you can use Mrs. Tucker's shortening, it works just as well. DO NOT USE OIL.

Reviews

(1)
Most Helpful

Tried this recipe and the cookies came out tough. I followed the recipe's ingredients but in my opinion it lacks more lard for that flake dough that pan de polvo is known for.

amron.avilo May 09, 2009

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