Hi Brenda! Pan de Polvo is such a beautiful cookie to start with, and I love that Frank shared his flavor variations. For your last question, traditionally these cookies were made with lard, which gives them that extra crumbly, melt-in-your-mouth texture. Butter, on the other hand, adds a richer flavor and is what most people use today since it’s easier to find. Honestly, you can’t go wrong with either, it just depends if you want that classic old-school texture (lard) or buttery taste (butter).

As for Frank’s flavor variations, maybe he’ll pop back in and share his tips, but in general you can add flavor by using citrus zest, extracts, or even swapping part of the liquid for strong coffee, depending on the taste you’re after. A little goes a long way with these cookies!

Question for Frank: I’ve never made pan de polvo and intend to do so. You mentioned you make them in various ways/flavors. Would you share how you do this, for example if you make Lemon or Chocolate, what do you add, how much added, and do you delete something from the recipe to accommodate the changes. Really appreciate your measurement tips (novice here!) Thank you :)
Lastly, question to anyone: Do you use lard or butter, which is better, the difference? Thank you

This is wonderful, Frank, thank you. I’ll add a note in the post and recipe card with the conversion.

Anise is only for flavor/aroma, if you don’t like it or don’t have it available just skip it and make the tea only with cinnamon. Enjoy your pan de polvo! :)