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Hojarascas (Mexican Cinnamon Shortbread Cookies)
Traditional hojarascas from Nuevo León, Mexico: crumbly, cinnamon-scented cookies coated in cinnamon sugar, perfect for enjoying with coffee or hot chocolate. This recipe yields about 34 cookies and uses a blend of lard and vegetable shortening for authentic flavor and texture.
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Critical Success Points
- • Use both lard and vegetable shortening for authentic flavor and texture.
- • Do not add too much water; dough should just hold together.
- • Roll dough gently to avoid cracking.
- • Coat cookies in cinnamon sugar immediately after baking while still hot.
Safety Warnings
- • Use caution when handling hot baking sheets and cookies fresh from the oven.
- • Lard and shortening can be slippery; wipe up spills promptly to avoid slips.
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