Place the canela sticks (cinnamon) on a baking sheet and warm in oven for 3 minutes. Bring to a boil reduce heat and simmer for 3 minutes. Combine canela, anise and water in a small sauce pan.Combine canela, anise and water in a small sauce pan. These cookies are fragile and good ideas to keep them small.
#RECIPE FOR PAN DE POLVO UPDATE#
Update 12-1-18 I've made these using gluten free flour and almond flour both adaptations worked wonderfully Let cool before adding to flour/lard mixture. Cinnamon tea-boil 2 or more ( the darker the tea, the better) cinnamon sticks in 1 cup of water, or microwave for 2minutes in microwavable cup. Lightly coat cookies and gently place in a container. Remove from cookie sheet and put in sugar/cinnamon very gently. Bake 10-12 minutes at 375, (cookies should not brown). Dough should be rolled out to about 1/4 of an inch. Roll out dough,between wax paper, cut with small round cookie cutter or medicine bottle cap, place on ungreased cookie sheet. In Food processor grind 8 cinnamon sticks with sugar until fine, cinnamon will be in bits. Combine flour and lard, (I use a pastry cutter) until I add Tablespoon of cinnamon tea one tablespoon at a time, I then use my hands to thoroughly combine the dough and cinnamon tea (see below)until dough becomes clay-dough like. Tucker's shortening, it works just as well.
*lard is recommended but you can use Mrs. Remove from cookie sheet, let cookies cool about 2 minutes then roll warm cookie in cinnamon-sugar mix. Bake in an ungreased cookie sheet or stone for about 10 minutes or until edges are light brown. Use a heart shape cookie cutter or any small cookie cutter you like. The Anise seeds will create a wonderful flavor! SUGGESTION: Let dough rest for couple of hours or overnight. (may not need all of the tea, just eyeball it). In another large bowl, mix sugar, lard, crushed Anise seeds, and Anise tea until smooth. In a large bowl, mix flour, salt and baking powder, set aside. Third make cinnamon sugar mix to dip hot cookies in, set aside. Second get 1 tbsp of Anise seeds and crush in a mortar, set aside. Use 1 cup of water and 1 tbsp of Anise seed. Put them back on the cooling racks to finish cooling down. The cookies must be warm, so the sugar will melt on them. As soon as touchable, coat them in the sugar/cinnamon bath. Pull out of the oven to cool on the cooling racks. Roll the dough out till it is a little less the 1/4-inch thick. and then pull out a workable amount of dough. Flour the surface, your hands and the rolling pin. This is a sticky dough, so keep adding flour just until it is not sticky anymore and is workable. then add the powder cinnamon till the dough has a medium brown color. Start adding the flour a little at a time. Then add the tea and sugar and cream again. Make the dough, cream the shortening and lard till it is light and creamy looking. You will only use 1/2 a cup, put that a side. Strain the spices out, so it is a clear liquid. Boil till there is only about 1 cup left. Make some tea out of the cinnamon sticks, anise, and water in a pan and boil.
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