Eva Longoria spills her cookies

Eva Longoria Parker has said over and over again how she’s actually a lot less desperate and a lot more housewife to husband Tony Parker in real life. So I can imagine that her recipe for pan de polvo — Mexican wedding cookies — is phenomenal.

Here’s her recipe, from InStyle magazine:

2 whole sticks of Mexican cinnamon
1 teaspoon of anise seed (ooh, spicy!)
1 and 1/2 cups of water
1/3 cup of unsalted butter
1/3 cup of butter-flavored shortening
One half a cup of sugar
1 teaspoon of almond extract (mmm…if I had my way, everything would be flavored with almond).
2 and 1/4 cups of all-purpose flour
2 teaspoons of baking powder
1/4 of a teaspoon of salt
Sugary cookie topping:
2 tablespoons of ground cinnamon
4 tablespoons of sugar

Keep reading for the rest of the recipe!

As you’ve preheated your oven to 375 degrees, dump the water, cinnamon sticks and anise seed in a small saucepan and bring to a boil. Once boiling, lower the heat and simmer for five to seven minutes before taking off the heat and straining. Then set the liquid aside to cool.

Mix butter, shortening and sugar until fluffy (best with a mixer), then add the almond (mmmmmm) — all in a separate bowl.

In yet ANOTHER bowl, mix flour, baking powder and salt. Then and 1/4 of a cup of the cinnamon water to the fluffy mixture of butter/shortening/sugar, slowly until all the juices are absorbed. Then add the flour mixture until you’ve got a firm dough. Put that baby in the fridge for 15 minutes, or until you can handle it easily.

Once chilled, roll the dough into 1-inch balls and bake on an ungreased coookie cheet for 15 to 20 minutes, until the cookie begins to brown.

Then mix the cinnamon and sugar and put each cookie in the mixture to coat BEFORE the cookie has cool. This recipe makes 3 dozen cookies!