Pan de Polvo (Mexican shortbread cookies)

Step 1

Add water, the cinnamon stick, and anise star in a small saucepan.

Step 2

Bring to a boil, then reduce the heat to low and simmer for 3 minutes.

Step 3

Allow the cinnamon tea to cool completely.

Step 4

Place flour, cornstarch, lard, sugar, and salt in a large mixing bowl.

Step 5

Mix with the flat beater attached to the mixer (or with your hands) until the ingredients are loose combined.

Step 6

Add ½ cup of the cinnamon tea and knead until everything is combined into a dough.

Step 7

Transfer the dough to a floured surface and form a ball. Wrap it in cling film and place it in the fridge to chill for 20 minutes.

Step 8

Preheat the oven to 360°F/180°C and line a large cookie tray with parchment paper.

Step 9

Lightly flour a working surface. Roll the dough ball into a sheet about ¼ inch thick.

Step 10

Cut the dough with a 1.5″/4cm rounded cookie cutter and then transfer the raw cookies to the prepared baking trays.

Step 11

Gather the dough scraps, roll them and cut out more cookies until all dough is used.

Step 12

Bake between 18 and 20 minutes or until the cookies are slightly golden and puffed.

Step 13

Carefully, remove the cookies with a spatula and coat them on all sides with the cinnamon-sugar mixture.

Step 14

Place cookies on a wire rack and allow them to cool down completely.

Step 15

Enjoy or store for later.