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Traditional Sugar Shortbread (Pan de Polvo)

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. Mix up the batter, roll out the dough, use cookie cutters for a uniform shape, bake off, and enjoy. 

(No wonder these scrumptious cookies are one of our most pinned recipes on Pinterest!)


Ingredients
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
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.
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.
Combine well, then remove dough from the bowl and knead for about 15 seconds on a floured surface.
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.
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.
Combine the topping ingredients in a shallow dish and set aside.
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.

The base number of servings for this recipe is 192
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