Pan de Polvo are traditional Mexican cinnamon cookies made with lard and pecans that deliver an exceptionally crumbly, melt-in-your-mouth texture. Coated in cinnamon-sugar while warm, they require just basic ingredients and simple technique.
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First, make the cinnamon tea. In a small saucepan, combine water, cinnamon sticks, and star anise. Bring to a boil.
Once boiling, turn off the heat and let the tea cool completely.
In the bowl of a stand mixer, combine the all-purpose flour, 1/2 cup of sugar, and salt.
Add the cubed lard to the dry ingredients.
Mix on low speed until the mixture becomes crumbly.
Add the vanilla extract to the cooled cinnamon tea.
With the mixer still on low, slowly pour the cinnamon tea into the flour and lard mixture until a dough forms. You may not need all of the tea.
Add the finely chopped pecans and mix until just combined.
Form the dough into a ball, place it in a zip-top bag, and refrigerate for 30 minutes to chill.
Preheat your oven to 350°F (175°C).
On a lightly floured surface, roll out the chilled dough to about 1/4-inch thickness.
Use a small, round cookie cutter to cut out the cookies and place them on an ungreased baking sheet.
Bake for 15-16 minutes.
While the cookies are baking, prepare the coating by whisking together 2 cups of sugar and 1 tablespoon of ground cinnamon in a shallow bowl.
As soon as the cookies come out of the oven, while they are still hot, carefully toss them in the cinnamon-sugar mixture until fully coated.
Transfer the coated cookies to a separate tray to cool completely.
Store in an airtight container at room temperature for up to 1 week. Pan de Polvo are best enjoyed fresh but freeze well in airtight containers for up to 3 months.
Butter can substitute for lard, but the texture will be less crumbly. Lard's higher melting point creates the signature tender crumb. If using butter, chill dough longer before baking.
The warmth helps the cinnamon-sugar adhere to the cookie surface. If cookies cool completely, dampen them lightly or brush with egg white before coating.
Bake until edges are set and lightly golden, but centers should still be pale. They firm up as they cool. Overbaking dries them out and prevents the melt-in-your-mouth texture.
Yes, wrap dough tightly and refrigerate up to 3 days, or freeze up to 3 months. Thaw in the refrigerator before shaping and baking.
Store in an airtight container at room temperature for up to 1 week. They're best enjoyed fresh but remain tender when properly sealed.
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