HOJARASCAS
Hojarascas are yummy Mexican shortbread cookies covered in a sweet cinnamon and sugar coating. Make a few dozen because one batch is just never enough.
Provided by Maggie Unzueta
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- In a small pot, add 1 cup water and the cinnamon stick.
- Bring to a boil. Turn off heat and set aside.
- Let this cool completely.
- Preheat oven to 350 degrees F.
- In a mixing bowl, add the shortening and sugar.
- Mix well.
- Add salt, vanilla, cinnamon, and mix well.
- Turn mixer off.
- Add 1/2 of the flour. Mix only until combined.
- Turn mixer off again.
- Add the remaining 1/2 of the flour.
- Mix only until combined.
- Turn mixer off again.
- Add half of the cooled cinnamon tea.
- Turn mixer on low.
- Add only the amount of tea necessary to bring the dough together. About 1/2 cup.
- Turn mixer off and dust a clean surface and a rolling pin with flour.
- Place cookie dough on the surface and roll it out evenly.
- Cut out shapes using a cookies cutter.
- Place on an ungreased cookie sheet.
- Bake for 15 minutes.
- Mix the sugar and ground cinnamon in a small bowl.
- Cool the cookies completely on a rack.
- Carefully and gently add each cookie to the bowl and cover with the sugar coating.
- Repeat until all the cookies have been coated.
- Makes about 45 cookies. Enjoy!
Nutrition Facts : Calories 107 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 9 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
HOJARASCAS RECIPE
Hojarascas is a Spanish word that refers to the dry leaves from the trees. You know how when you walk over dry leaves...
Provided by Mely Martínez
Categories Desserts
Time 40m
Number Of Ingredients 8
Steps:
- In a large bowl, beat the shortening until light and fluffy.
- Add the sugar, cinnamon, and pinch of salt. Mix until well blended.
- Gently stir in ¼ of the flour and mix. Add another ¼ of the flour and mix. Continue the process until all the flour has been incorporated.
- Refrigerate the dough wrapped in plastic for at least 20 minutes.
- Preheat oven to 325F. Line two baking sheets with parchment paper or lightly grease them with shortening.
- To shape the cookies, divide the dough and, using a rolling pin, roll out the dough to a 1/3-inch thickness on a lightly floured surface. (I prefer to roll out the dough over parchment paper to easily remove the already shaped cookies) Cut out the cookies using a cookie cutter, or just make small balls with the dough and then press them down with your hand
- or the bottom of a glass. Transfer to the already lined baking sheets, leaving about a one-inch space between each cookie.
- Bake for about 20 minutes until the edges are turning light gold. The cookies will be very fragile, so let them cool on the baking sheets before you move them. If you try to move them right away, they will crumble.
- Meanwhile, mix sugar and cinnamon in a small bowl or in a ziplock bag. Dust the cookies with the mixture of sugar and cinnamon and enjoy with a glass of milk.
Nutrition Facts : ServingSize 1 Cookie, Calories 162 kcal, Carbohydrate 19 g, Protein 1 g, Fat 8 g, SaturatedFat 2 g, Sodium 3 mg, Sugar 7 g
MEXICAN OJARASCAS COOKIES
Make and share this Mexican Ojarascas Cookies recipe from Food.com.
Provided by Molly53
Categories Dessert
Time 40m
Yield 4-5 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Sift together all dry ingredients into a bowl and set aside.
- In a large bowl, whip together the shortening and lard until nice and light.
- Add the dry mixture slowly, one cup at a time (6 cups only first).
- Place the mixture on the countertop or on a table.
- Add the remaining dry mixture with the water and continue to knead the dough by hand until you form a good nice dough ball.
- Sprinkle some flour on the countertop or on the table and spread out the dough with a rolling pin to a thickness of 1/2 inches and use a cookie cutter to make cookies.
- Place on a cookie sheet.
- Bake in preheated oven for about 20 minutes.
- While cookies are being baked, mix together the topping ingredients in a bowl.
- Once the cookies come out of the oven, place one by one in the sugar and cinnamon mixture one at a time and sprinkle them with this mixture.
- Place on a cooling rack to finish cooling.
Nutrition Facts : Calories 19380.6, Fat 1963.7, SaturatedFat 507, Cholesterol 109.5, Sodium 392.8, Carbohydrate 460.3, Fiber 14.1, Sugar 167.5, Protein 39
HOJARASCAS
Traditional cookies from Monterrey, NL in Mexico, with a delicate cinnamon flavor and really easy to follow!
Provided by Eloisa
Categories Dessert
Time 2h20m
Yield 400 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix sugar, cinnamon and salt.
- Apart, combine the evaporated milk with water and pour over sugar mix and dissolve.
- Add shortening and mix well, add flour and vanilla and form a ball, leave apart 1 hours.
- Roll out dough and cut in desired shapes with your favorite cookie cutters.
- Place on an ungreased cookie sheet and bake at 350ºF for 20 minutes or until golden.
- Immediately cover with sugar and cinnamon, and enjoy!
Nutrition Facts : Calories 58.2, Fat 3.8, SaturatedFat 1, Cholesterol 0.1, Sodium 0.7, Carbohydrate 5.4, Fiber 0.2, Sugar 1, Protein 0.6
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