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Hojarascas (Crispy Cinnamon Cookies)
Traditional Mexican crispy cinnamon cookies called hojarascas. Made with a fragrant cinnamon tea, a blend of pork lard and vegetable shortening, and finished with a sweet cinnamon sugar coating. The dough rests briefly, then is rolled thin, cut, and baked until the edges are lightly golden. Perfectly crumbly and melt‑in‑your‑mouth, these cookies bring back childhood memories from northern Mexico.
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Critical Success Points
- • Simmering the cinnamon tea for full flavor extraction.
- • Rubbing the lard and shortening into the flour until a sand‑like texture is achieved.
- • Adding only ¼ cup of the cinnamon tea to avoid a soggy dough.
- • Baking until the edges are lightly golden, not dark.
Safety Warnings
- • Handle the hot pot and boiling liquid with oven mitts.
- • Use caution when working with hot oven and hot cookies.
- • Sharp cookie cutter can cause cuts; handle carefully.
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