1/1 Photo of Pan De Polvo (Mexican Shortbread)
Ernesto Carreon's Note:
Pan de Polvo is traditionally served at Christmas, Weddings, and Quinceneras. This recipe is one of my families favorites at Christmas time, and I know your family will enjoy it also.
My Private Note
Units: US | Metric
Cinnamon Anise Tea
- 1Preheat oven to 375 degrees.
- 2Cut shortening into flour until mixture resemble coarse corn meal.
- 3Add hot cinnamon and 1/4 cup anise tea and kneed dough until smooth.
- 4This will take a while.
- 5Roll dough into 1 inch diameter logs about 12 inch long.
- 6Cut logs into 1/4 in thick circles.
- 7Place close together on cookie sheet, but not touching.
- 8They spread very little to not at all.
- 9Bake for 15 to 20 minutes, or until bottom side of cookie become lightly golden brown, and when cookie is cut in half, it looks baked all the way through.
- 10Combine granulated sugar and ground cinnamon.
- 11While cookies are still hot, roll each one in sugar and cinnamon coating with a fork until well coated.
- 12Place the cookies on cooling rack and cool completely.
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Nutritional Facts for Pan De Polvo (Mexican Shortbread)
Serving Size: 1 (2501 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 163.3
- Calories from Fat 70
- Total Fat 7.8 g
- Saturated Fat 2.2 g
- Cholesterol 0.0 mg
- Sodium 0.6 mg
- Total Carbohydrate 22.1 g
- Dietary Fiber 0.7 g
- Sugars 10.0 g
- Protein 1.6 g