Traditional Sugar Shortbread (Pan de Polvo)

    Traditional Sugar Shortbread (Pan de Polvo) Recipe
    Melissa Guerra

    Simple tea cookies take on a velvety texture that melts in your mouth and then are rolled in a warm topping of sugar and cinnamon.

     

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    Ingredients
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    For the Tea
    1
    stick
    cinnamon
    1
    cup
    water
    For the Dough
    2 1/2
    cups
    all-purpose flour
    1
    teaspoon
    baking powder
    2
    teaspoons
    ground cinnamon
    1 1/3
    cups
    shortening or lard
    Topping Mixture
    2
    cups
    sugar
    2
    tablespoons
    cinnamon
    Directions
    Step 1
    Place the cinnamon and water in a 1 quart sauce pan and bring to a boil for 5 minutes. Remove from heat and cool completely.
    Step 2
    Heat your oven to 350°F. Combine all of the dough ingredients in a large bowl with about 1/3 cup of the cinnamon tea.
    Step 3
    Combine well, then remove dough from the bowl and knead for about 15 seconds on a floured surface.
    Step 4
    Divide the dough into 4 portions, and then roll a portion to a 1/4 inch thickness. Cut the cookies using a 2-inch diameter cookie cutter.
    Step 5
    Place the cut cookies onto an ungreased cookie sheet. Continue rolling and cutting all the dough in the same manner. Bake the cookies for 12 to 15 minutes.
    Step 6
    Combine the topping ingredients in a shallow dish and set aside.
    Step 7
    Once the cookies are removed from the oven, allow them to cool on the cookie sheet for one to two minutes, then toss the warm cookies in the topping mixture, coating well.
    Step 8
    Serve.
    Food Storage:
    Allow the cookies to cool completely on a wire cookie rack before storing in an airtight container.
    Photos

    Nutrition Facts

    Serving Size: 
    4 cookies
    Serving Per Recipe: 
    192
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    25 mins
    Prep Time: 
    10 mins
    Cook Time: 
    15 mins
    Enter Quantity
    The base number of servings for this recipe is 192
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