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Hojarasca Cookies
Traditional Mexican hojarasca cookies – buttery, crumbly shortbread cookies rolled thin, baked until golden, and coated with a sweet cinnamon‑sugar mixture while still warm. Perfect for celebrations, gifting, or a tasty everyday treat.
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Critical Success Points
- • Preheat the oven to the correct temperature before baking.
- • Do not over‑mix the dough; it should stay crumbly until the milk is added.
- • Watch the cookies closely during the 23‑25 minute bake to avoid over‑browning.
- • Coat the cookies while they are still warm for the best adhesion of the cinnamon‑sugar mixture.
Safety Warnings
- • The oven and baking sheets become extremely hot; use oven mitts.
- • Shortening can be slippery; handle with care to avoid spills.
- • Hot cookies can burn skin; allow a few minutes of cooling before handling.
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