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Pan de Polvo - crumbly sweet cookie from sweetlifebake.com

Pan de Polvo

Author Vianney Rodriguez


  • For the Cinnamon-Anise Tea
  • 1 whole stick canela cinnamon
  • 1 whole star anise
  • 1 cup water
  • Cinnamon Sugar
  • 3 whole sticks of canela cinnamon
  • 2 cups sugar
  • For the Dough
  • 3 pounds all-purpose flour
  • 1 ½ pounds shortening
  • 1 ½ cups sugar
  • 2 teaspoons of salt


  1. Combine canela, anise and water in a small sauce pan. Bring to a boil; reduce heat and simmer for 3 minutes. Remove from heat and cool completely.
  2. Pre-heat your oven to 350 degrees. Place the canela sticks (cinnamon) on a baking sheet and warm in oven for 3 minutes. This helps to make the canela easier to grind. In a molcajete or food processor finely grind warmed canela sticks and sugar. Place in a bowl and set aside until ready to dust cookies.
  3. Combine all of the dough ingredients in a large bowl and knead for 15 minutes, add 1 cup of tea by ¼ cup at a time (with varying temperatures you might not need all the tea) and continue kneading until the dough come together.
  4. Combine well, then remove dough from the bowl, divide dough in fourths and roll out to ¼ inch thick on a floured board and use your favorite cookie cutter and bake on an ungreased cookie sheet for 12- 15 minutes.
  5. Remove from oven, allow to cool a few minutes and dust with cinnamon sugar.