Mexican Wedding Cakes

Mexican Wedding Cakes/Polvorones


10 cups unbleached flour

2 cups sugar

2 cups vegetable shortening

2 cups lard

1 Tbsp. baking powder

1 tsp. cinnamon

1 tsp. salt

1 Tbsp. anise seed 

1 cup of anise tea

   (1 Tbsp.of anise seed and 2       cups of water brought to a boil)


In a large bowl mix sugar, lard and shortening.

Pour in anise tea until smooth. In a large bowl mix

flour, salt, anise seeds, cinnamon and baking powder.

Add dry mix 1 cup at a time until dough is soft.

Lightly flour counter. Roll out dough to about 1/4" thick.

Use a small heart or flower cookie cutter.

Place on a cookie sheet lined with parchment.

Preheat oven to 325 degrees. Bake for about 10 min. 

or until edges are lightly brown. Cool for 5 minutes.

Dust warm cookie in the sugar cinnamon mixture.

Sugar- Cinnamon Mixture:  1 cup sugar

                                            1 tsp. cinnamon