This recipe is now five generations old. These cookies are popular at almost every family gathering, such as weddings, quinceañeras, baby showers and birthdays. You name the occasion, polvorones will be there, served alongside cake.
Cookie Ingredients:
5 cups flour
1 pound Crisco® All-Vegetable Shortening
1 pound of Armour® Lard
1 cup water
1/2 cup sugar
1 teaspoon anise seed
3-4 sticks cinnamon
1 teaspoon yeast
"Polvo" Ingredients:
1 cup sugar
1 stick cinnamon, ground
Preheat oven to 350 degrees. Mix flour, shortening and lard together. Boil the water with sugar, anise, yeast and cinnamon sticks. Use a mesh strainer to strain boiled water mixture into the flour mixture. Stir together until blended thoroughly. Using your hands, form balls (about 1 inch in diameter) and place on cookie sheet. Using a fork, press the balls of dough down into a flat, round cookie shape. Bake cookies for 10 minutes or until light brown. Remove from oven and let cool.
Mix your "polvo" ingredients in a large Ziploc® bag. Toss baked cookies around in the polvo mixture until coated thoroughly.
Serves many.
