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 SHORTBREAD COOKIES (OJARASCAS)
These Mexican Shortbread Cookies (also called Ojarascas) are light, buttery, crumbly shortbread cookies rolled in cinnamon sugar and they literally melt in your mouth. The perfect treat for Cinco de Mayo or your next Fiesta!
Provided by Lexie
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F.
- Measure ¼ cup of water in a measuring glass. Add anise extract. Stir to combine and set aside.
- Using an electric mixer fitted with the paddle attachment, beat butter, shortening, sugar, and cinnamon together on medium speed for about 2 minutes.
- Turn your mixer to low speed, then starting and ending with the flour, alternately add 1 cup of flour, half of the anise water, 1 cup of flour, and the remaining anise water. The dough will begin to pull away from the sides, but if the dough is still sticky, add more flour ½ cup at a time. Do not overmix or add too much flour or your dough will be tough and crumbly.
- Using your hands, shape 1 inch balls of dough and transfer to a baking sheet. Using the bottom of a cup or another flat surface, gently press on top of each ball to slightly flatten.
- Bake for 12 to 20 minutes, or until the cookies turn slightly brown on the edges.
- In a small bowl, add 3 teaspoons of cinnamon to 1 cup of sugar and stir to combine. Once you remove the cookies from the oven, let them cool slightly so you can pick them up (you want them to be warm though) and toss in the cinnamon sugar mixture. Transfer to parchment paper to cool completely.
- Store in an airtight container for up to one week.
MEXICAN SUGAR COOKIES
Cut-out cookies rolled in sugar and cinnamon.
Provided by Bea Ramirez
Categories World Cuisine Recipes Latin American Mexican
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat shortening until light and fluffy. Add one cup sugar, and anise seed. Mix until creamy. Add eggs and mix well. Add flour, baking power, cream of tartar, salt and orange juice. Mix well.
- Knead dough until smooth. On lightly floured surface, roll to 1/2 inch thick. Cut using cookie cutter into different shapes. Bake until light brown, 5 - 8 minutes. Roll cookies in mixture of 1 cup sugar and 3 tablespoons of cinnamon while still warm.
Nutrition Facts : Calories 754.7 calories, Carbohydrate 83.6 g, Cholesterol 31 mg, Fat 44.2 g, Fiber 2.6 g, Protein 7.6 g, SaturatedFat 11 g, Sodium 232.2 mg, Sugar 34 g
MEXICAN CHOCOLATE COOKIES
Provided by Food Network
Categories dessert
Time 1h30m
Yield 40 to 45 cookies
Number Of Ingredients 13
Steps:
- Combine the flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a whisk. Set aside. Combine the sugars in a small bowl and mix well with fingers pressing out any lumps. (Process in a food processor if lumps are stubborn).
- In a medium mixing bowl, beat butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about one minute. Beat in egg white. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated. Gather the dough together with your hands and form it into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed.
- Place oven racks in the upper and lower third of the oven preheat to 350 degrees. Line cookie sheet with parchment paper or aluminum foil.
- Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared baking sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.
Nutrition Facts : Calories 47, Fat 1.8 grams, Cholesterol 2.1 milligrams, Carbohydrate 7.6 grams, Protein .64 grams
MEXICAN WEDDING COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 40 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined.
- In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand.
- Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes.
- Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely.
- Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Enjoy!
MEXICAN WEDDING COOKIES (POLVORONES DE CANELA)
The name of these buttery cookies comes from the word "polvo," which means dust in Spanish, and refers to their cinnamon-sugar coating, as well as the cookie's crumbly texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 6
Steps:
- In a medium bowl, whisk together flour, salt, and 1 1/2 teaspoons cinnamon.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and 1 cup confectioners' sugar on medium speed until smooth. Beat in vanilla. Reduce speed to low and gradually mix in flour mixture until incorporated. Shape dough into a square and wrap in plastic; refrigerate 1 hour.
- On a lightly floured surface, roll out dough 1/2 inch thick. Using a 2 1/2-inch round cutter, cut out cookies. (Scraps can be rerolled once.) Divide evenly between two parchment-lined baking sheets. Using a 3/4-inch round cutter, cut out a hole in the center of each cookie. Refrigerate until firm, about 30 minutes.
- Meanwhile, preheat oven to 350 degrees. Bake, rotating halfway through, until edges begin to brown, about 20 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely.
- In a small bowl, stir together remaining 2 teaspoons cinnamon and 1 cup confectioners' sugar. Working with one cookie at a time, toss in cinnamon sugar until thoroughly coated. Cookies can be stored in an airtight container at room temperature up to 3 days.
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
MEXICAN COOKIES
Add a sweet treat to meal of tacos, enchiladas or fajitas with these easy-to-make dessert.-Kathy Ybarra, Rock Springs, Wyoming
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 32 cookies.
Number Of Ingredients 5
Steps:
- Cut each tortilla into eight wedges; place on ungreased baking sheets. Bake at 400° for 10-12 minutes or until lightly browned. Meanwhile, in a microwave, melt chocolate chips and shortening. Stir until smooth; keep warm. , In a large resealable plastic bag, combine confectioners' sugar and cinnamon. Add tortilla wedges a few at a time; shake to coat. Place on waxed paper-lined baking sheets. Drizzle with melted chocolate. Refrigerate until serving.
Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
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
MEXICAN CINNAMON COOKIES
My extended family shares a meal every Sunday. The aunts and uncles take turns bringing everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 12 dozen.
Number Of Ingredients 11
Steps:
- Place egg white in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 375°. In a large bowl, beat lard until creamy. In another bowl, whisk flour, baking powder, cinnamon and salt; gradually beat into lard., Beat egg white on high speed until stiff peaks form. Gently whisk in sugar and egg yolk. Gradually beat into lard mixture. Turn onto a lightly floured surface; knead gently 8-10 times., Divide dough into 6 portions. On a lightly floured surface, roll each portion into a 24-in.-long rope; cut diagonally into 1-in. pieces. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light brown. Cool on pans 2 minutes., In a small bowl, mix sugar and cinnamon. Roll warm cookies in cinnamon sugar mixture or confectioners' sugar. Cool on wire racks.
Nutrition Facts : Calories 47 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 10mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
MEXICAN HOT-CHOCOLATE COOKIES
These crumbly cookies are spicy, chocolaty treats the whole family will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees, with racks in upper and lower thirds. In a medium bowl, sift together flour, cocoa powder, cream of tartar, baking soda, and salt. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar on medium speed until light and fluffy, about 2 minutes. Scrape down side of bowl. Add eggs and beat to combine. With mixer on low, gradually add flour mixture and beat until combined.
- In a small bowl, combine remaining 1/4 cup sugar, cinnamon, and chile powder (if using). Using heaping tablespoons, form balls of dough and roll in cinnamon-sugar mixture. Place, about 3 inches apart, on two parchment-lined baking sheets. Bake until cookies are set in center and begin to crack, about 10 minutes, rotating sheets halfway through. Let cookies cool on sheets on wire racks 5 minutes, then transfer cookies to racks to cool completely. (Store in an airtight container, up to 1 week.)
Nutrition Facts : Fiber 1 g
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