Short Description
Hojarascas are traditional Mexican shortbread cookies, often flavored with cinnamon and anise. They have a crumbly texture and a sweet, spiced flavor that makes them perfect for holidays, family gatherings, or simply enjoying with a warm cup of coffee or hot chocolate.
Why Youโll Love This Recipe
Hojarascas are beloved for their delightful crumbly texture and rich, spiced flavor. They’re simple to make, require basic pantry ingredients, and can be easily customized with different spices or coatings. Whether you’re familiar with Mexican cuisine or trying something new, these cookies are sure to become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Sugar
- Ground cinnamon
- Ground anise (optional)
- Baking powder
- Salt
- Lard or shortening
- Water or milk
- Additional cinnamon-sugar mixture for coating
Directions
- Preheat your oven to 350ยฐF (175ยฐC).
- In a large bowl, combine the flour, sugar, ground cinnamon, ground anise, baking powder, and salt.
- Add the lard or shortening and mix until the mixture resembles coarse crumbs.
- Gradually add water or milk, mixing until a soft dough forms.
- Roll out the dough on a floured surface to about 1/4-inch thickness.
- Use cookie cutters to cut the dough into desired shapes.
- Place the cookies on a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- While the cookies are still warm, coat them in the cinnamon-sugar mixture.
- Let the cookies cool completely before serving.
Servings and Timing
This recipe yields approximately 24 cookies. Preparation time is around 20 minutes, with a baking time of 12-15 minutes per batch. Cooling time may vary.
Variations
- Substitute lard with butter for a slightly different flavor.
- Add a splash of vanilla extract for extra depth.
- Use different spices like nutmeg or cloves for a unique twist.
- Dip half of each cookie in melted chocolate for a festive look.
Storage/Reheating
Store Hojarascas in an airtight container at room temperature for up to one week. For longer storage, keep them in the refrigerator for up to two weeks or freeze them for up to three months. No reheating is necessary, but you can warm them slightly in the oven for a freshly-baked feel.
FAQs
What are Hojarascas?
Hojarascas are Mexican shortbread cookies, often flavored with cinnamon and anise, known for their crumbly texture.
Can I use butter instead of lard?
Yes, butter can be used as a substitute for lard or shortening, though it will slightly alter the flavor and texture.
How do I prevent the cookies from becoming too dry?
Be careful not to overbake them and ensure the dough isn’t too dry before baking.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 48 hours before baking.
Are Hojarascas gluten-free?
Traditional Hojarascas are made with all-purpose flour, which contains gluten. You can try using a gluten-free flour blend as a substitute.
Can I freeze the cookies?
Yes, Hojarascas freeze well. Store them in an airtight container or freezer bag for up to three months.
What is the best way to coat the cookies with cinnamon sugar?
Coat the cookies while they are still warm to ensure the cinnamon-sugar mixture sticks well.
Do I need to use ground anise?
No, ground anise is optional. It adds a distinctive flavor, but the cookies are delicious without it.
How thick should I roll the dough?
Roll the dough to about 1/4-inch thickness for the best texture.
Can I add nuts or other mix-ins?
While traditional Hojarascas do not contain nuts, you can add finely chopped nuts if desired.
Conclusion
Hojarascas are a delightful treat that captures the warm, comforting flavors of Mexican cuisine. Their simple ingredients and easy preparation make them a perfect cookie for any occasion. Whether enjoyed with family during holidays or as a sweet snack with coffee, Hojarascas are sure to bring a smile to your face.
Print
Hojarascas
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: About 3 dozen cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
Hojarascas are traditional Mexican shortbread cookies with a crumbly texture and a warm cinnamon flavor. Often enjoyed during holidays and special gatherings, these cookies are coated in a sweet cinnamon-sugar mixture, making them irresistibly delicious with a cup of coffee or hot chocolate.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup lard or vegetable shortening (softened)
- 3/4 cup granulated sugar (plus extra for coating)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon (plus extra for coating)
- 1/2 teaspoon ground anise (optional, for a traditional flavor)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the ovenย to 350ยฐF (175ยฐC). Line baking sheets with parchment paper.
- Mix the dry ingredients:ย In a large bowl, whisk together the flour, baking powder, salt, ground cinnamon, and anise (if using).
- Cream the lard and sugar:ย In another bowl, beat the lard and ยพ cup of sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- Combine wet and dry ingredients:ย Gradually add the dry mixture to the wet mixture, stirring until a soft dough forms. If the dough is too crumbly, add a tablespoon of water at a time until it holds together.
- Roll out the dough:ย On a lightly floured surface, roll the dough to about ยผ-inch thickness.
- Cut the cookies:ย Use cookie cutters to cut out desired shapes (flowers, hearts, or circles are traditional). Place them on the prepared baking sheets.
- Bake:ย Bake for 10โ12 minutes or until the edges are lightly golden.
- Coat with cinnamon sugar:ย While still warm, gently toss the cookies in a mixture of sugar and cinnamon (about ยฝ cup sugar with 1 tablespoon cinnamon).
- Cool:ย Let the cookies cool completely on a wire rack before serving.
Notes
- For a richer flavor:ย Substitute lard with butter, though lard gives the authentic taste and texture.
- Storage:ย Store in an airtight container at room temperature for up to a week.
- Optional:ย Add finely chopped nuts for extra texture.
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