Pan de Polvo
Cook Time
15 mins
Pan de Polvo - buttery, crumbly, melt in your mouth Mexican shortbread biscuits.
Course:
Dessert
Cuisine:
Mexican
Servings: 26 cookies
Ingredients
- 1 cinnamon stick
- 1/2 - 1 cup water
- 2 cups all-purpose flour
- 1 1/4 cup shortening or lard (285 g)
- 1/2 tsp baking powder
- COATING:
- 1 cup granulated sugar
- 1 Tbsp ground cinnamon
Instructions
-
Boil cinnamon stick in water for about 5 minutes to get cinnamon tea. Let cool completely.
-
Put flour, shortening and baking powder in a food processor (you can do this by hand, too). Mix or pulse until you get coarse crumbs. Add cooled cinnamon tea little by little, while mixing all the time, until you get smooth dough. Cover the dough with a plastic wrap and place on counter (NOT the refrigerator)for an hour to rest.
-
Divide the dough in two parts. Roll the dough on a floured surface. Use a 6 cm cookie cutter to cut round cookies. Place them on a baking sheet covered with baking paper.
-
Bake Pan de Polvo cookies in preheated 350 F (175 C) oven for about 15 minutes.
-
Combine granulated sugar and ground cinnamon in a bowl. Roll Mexican shortbread cookies in this mixture while they are still hot. Using a fork, place them immediately on a cookie rack to cool.