Pan De Polvo (Mexican Shortbread)

• Cookie
• 2 lbs flour
• 1 lb vegetable shortening
• Cinnamon Anise Tea
• 6 cinnamon sticks
• 4 tablespoons anise seeds
• 2 cups water
• Coating
• 3 cups granulated sugar
• 1/4 cup ground cinnamon

1. Preheat oven to 375 degrees.
2. Cut shortening into flour until mixture resemble coarse corn meal.
3. Add hot cinnamon and 1/4 cup anise tea and kneed dough until smooth.
4. This will take a while.
5. Roll dough into 1 inch diameter logs about 12 inch long.
6. Cut logs into 1/4 in thick circles.
7. Place close together on cookie sheet, but not touching.
8. They spread very little to not at all.
9. Bake for 15 to 20 minutes, or until bottom side of cookie become lightly golden brown, and when cookie is cut in half, it looks baked all the way through.
10. Combine granulated sugar and ground cinnamon.
11. While cookies are still hot, roll each one in sugar and cinnamon coating with a fork until well coated.
12. Place the cookies on cooling rack and cool completely.

cookie, flour, vegetable shortening, cinnamon anise tea, cinnamon sticks, anise seeds, water, coating, granulated sugar, ground cinnamon

Taken from www.food.com/recipe/pan-de-polvo-mexican-shortbread-27623 (may not work)