Eva Longoria's Pan de Polvo
This is a very light textured flavorful version of the traditional Mexican cookie. If you don't want to use butter flavored shortening, you can use regular.
Servings 36 cookies
Cost 5
Ingredients
- 2 sticks cinnamon
- 1 teaspoon anise seed
- 1-½ cups water
- ⅓ cup unsalted butter
- ⅓ cup butter-flavored or regular shortening
- ½ cup granulated sugar
- 1 teaspoon almond extract
- 2-¼ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 2 tablespoons ground cinnamon
- ¼ cup granulated sugar
Instructions
- Place cinnamon sticks, anise seed and water in a small saucepan and bring to a boil. Reduce heat and allow to simmer gently for 5 to 7 minutes. Remove from heat, strain, and set liquid aside to cool.
- In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy. Once creamed thoroughly, add almond extract.
- Add ¼ cup of the spiced water to creamed mixture, adding slowly until all liquid is absorbed.
- Whisk together the flour, baking powder and salt. Add flour mixture and stir to make a soft dough. Chill dough for 15 minutes or until it can be handled easily.
- Preheat oven to 375 degrees F.
- Roll dough into 1 inch balls and place on an ungreased cookie sheet. Bake for 15-20 minutes, or until the edges of the cookie begin to brown slightly.
- While cookies are baking, mix cinnamon and sugar in a small bowl.
- Gently roll warm cookies in cinnamon sugar mixture. Allow to cool before serving.