Hojarasca Cookies

Ingredients

• 5 lb All-Purpose Flour (sifted, room temperature)
• 3 lb Crisco Vegetable Shortening (cut into small pieces, softened at room temperature)
• 2 can Sweetened Condensed Milk (14‑oz cans, full‑fat)
• 2 cup Walnuts (chopped, toasted optional)
• 1 cup Granulated Sugar (for coating)
• 1.5 tbsp Ground Cinnamon (for coating)
• 1 pinch Salt (enhances flavor)

Instructions

1. Preheat Oven

   Set the oven to 330°F (165°C) and let it preheat while you gather and measure the ingredients.

   Time: PT10M

   Temperature: 330°F

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together the sifted flour and a pinch of salt until evenly distributed.

   Time: PT5M

3. Incorporate Shortening

   Add the 3 lb of Crisco shortening to the flour. Using a wooden spoon or mixer, cut the shortening into the flour until the mixture resembles coarse crumbs.

   Time: PT5M

4. Add Condensed Milk and Nuts

   Pour both cans of sweetened condensed milk into the bowl, then fold in the 2 cups of chopped walnuts. Mix until a soft, slightly sticky dough forms.

   Time: PT5M

5. Brief Knead

   Turn the dough onto a lightly floured surface and knead gently for about 30 seconds—just enough to bring it together.

   Time: PT5M

6. Roll Out the Dough

   Divide the dough into manageable portions. Using a rolling pin, roll each portion to roughly ¼‑inch (6 mm) thickness.

   Time: PT10M

7. Cut Shapes

   Press the cookie cutter into the rolled dough, lift the shapes with a spatula, and place them on an ungreased baking sheet. Gather scraps, re‑roll, and repeat.

   Time: PT10M

8. Bake First Batch

   Slide the sheet into the preheated oven and bake for 23‑25 minutes, until the edges turn a light golden‑brown.

   Time: PT25M

   Temperature: 330°F

9. Cool Slightly

   Remove the cookies and let them sit on the sheet for 5 minutes, then transfer to a cooling rack to finish cooling.

   Time: PT5M

10. Cinnamon‑Sugar Coating

    In a shallow bowl combine 1 cup granulated sugar with 1.5 tbsp ground cinnamon. While the cookies are still warm, sprinkle the mixture over them and gently toss to coat evenly.

    Time: PT5M

11. Repeat Baking

    Repeat steps 8‑10 for the remaining trays until all dough is used.

    Time: PT25M

    Temperature: 330°F

12. Final Cool & Store

    Allow all cookies to cool completely before storing.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

7 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Bread Flour (slightly higher protein)
• Instead of Crisco Vegetable Shortening: Unsalted butter, Margarine
• Instead of Sweetened Condensed Milk: Evaporated milk + sugar, Coconut condensed milk (vegan)
• Instead of Walnuts: Pecans, Almonds, No nuts (omit)
• Instead of Granulated Sugar: Coconut sugar, Powdered sugar
• Instead of Ground Cinnamon: Ground nutmeg (half amount), Pumpkin spice blend
• Instead of Salt: Sea salt, Kosher salt

Equipment Needed

• Large Mixing Bowl
• Wooden Spoon or Electric Mixer
• Rolling Pin
• Cookie Cutter (round or desired shape)
• Baking Sheet(s)
• Cooling Rack (optional)
• Spatula or Flat Scraper
• Measuring Cups & Spoons
• Oven Mitts

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use chilled shortening; it creates a flaky, melt‑in‑your‑mouth texture.
• Toast the walnuts lightly before chopping for extra flavor.
• If you lack a cookie cutter, use a small glass or the rim of a cup.
• For a festive twist, add a pinch of orange zest to the dough.

Troubleshooting

Storage

Refrigerator: Up to 2 weeks in an airtight container.

Freezer: Up to 3 months; freeze in a single layer then transfer to a zip‑top bag.

Room temperature: 1 week in a cool, dry place.

Make-Ahead Tips

• Prepare the dough a day ahead, wrap tightly, and refrigerate; the dough keeps well for 24 hours.
• Freeze dough in portioned slabs; thaw in the fridge before rolling.
• Pre‑mix the cinnamon‑sugar coating and store in an airtight jar.