Pan De Polvo

• 5 lb. flour
• 3 lb. shortening (Crisco is best)
• 2 pkg. cinnamon sticks
• 1 pkg. anise seed
• 1 c. cinnamon/anise tea
• 2 tsp. cinnamon, ground
• 1 c. sugar
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1 to 2 c. sugar, additional

1. Pound cinnamon sticks and anise seeds between soft cloth until fine powder consistency.
2. Set aside 1/2 of the dry mix. Make a strong tea using some of the cinnamon/anise powder.
3. Let tea steep for 5 minutes.
4. Measure off 1 cup.
5. Place shortening into large bowl and work with clean hands until softened and fluffy. Add sugar, salt and baking powder, also 2 to 3 teaspoons of the dry cinnamon/anise mixture.
6. Work this mixture very well. Pour 1/4 cup tea in at a time, working it in each time until 1 cup of tea is incorporated.
7. Begin adding 2 cups flour at a time, working it in well. If mix is too hard, add 2 to 3 teaspoons water or tea. Roll or pat out onto floured surface and cut out with small cookie cutter.
8. Bake at 350u0b0 for 12 to 15 minutes.
9. Do not overbake. Remove from oven and roll cookies in additional sugar and cinnamon/anise mixture while still hot.

flour, shortening, cinnamon sticks, anise seed, cinnamonanise tea, cinnamon, sugar, salt, baking powder, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=60086 (may not work)