Here’s a little allergy-free recipe to help you celebrate Cinco de Mayo.   I think this will follow tacos nicely in our house.


Mexican Shortbread

Stars' Favorite Holiday Dishes - Eva Longoria Parker's Pan de Polvo (Mexican Shortbread)


2 Cinnamon Sticks

2 1/4 cups flour

2 tsp baking powder

1/8 tsp salt

2/3 cups butter-flavored shortening (Crisco’s variety is amazingly dairy-free)

1/2 tsp vanilla extract

1/2 cup, plus 2 Tbsp sugar

2 Tbsp ground cinnamon

1.  Preheat oven to 325 degrees F.

In a saucepan, bring cinnamon sticks and 1 1/2 cups water to a boil.  Let cool.  Discard cinnamon sticks.  Refrigerate liquid until chilled.

In medium bowl, combine flour, baking powder and salt.  Set aside.

In large mixing bowl, beat shortening, vanilla, 1/2 cup sugar and 1/4 cup cinnamon “tea” until light and fluffy.  Stir in flour mixture.

Roll dough into 1″ balls.  Place 2 inches apart on baking sheet.  Bake 15 minutes or until slightly browned around edges.

In bowl, combine 2 Tbsp sugar and ground cinnamon.  Dip cookies while still warm in cinnamon-sugar mixture.

Makes 3 dozen.

*As printed in InStyle Magazine, May 2009*

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