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
Units
Scale
- 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 oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, ground cinnamon, and anise (if using).
- Cream the lard and sugar: In another bowl, beat the lard and ¾ cup of sugar until light and fluffy. Add the egg and vanilla extract, mixing well.
- Combine wet and dry ingredients: 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: On a lightly floured surface, roll the dough to about ¼-inch thickness.
- Cut the cookies: Use cookie cutters to cut out desired shapes (flowers, hearts, or circles are traditional). Place them on the prepared baking sheets.
- Bake: Bake for 10–12 minutes or until the edges are lightly golden.
- Coat with cinnamon sugar: While still warm, gently toss the cookies in a mixture of sugar and cinnamon (about ½ cup sugar with 1 tablespoon cinnamon).
- Cool: Let the cookies cool completely on a wire rack before serving.
Notes
- For a richer flavor: Substitute lard with butter, though lard gives the authentic taste and texture.
- Storage: Store in an airtight container at room temperature for up to a week.
- Optional: Add finely chopped nuts for extra texture.