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. 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.
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!
Hojarascas, pan de polvo, or Mexican shortbread cookies. What do you call these cookies? I grew up calling them “pan de polvo,” but my good friend Sonia from La Pina en la Cocina is from Monterey. She calls them Hojarascas, and well, that’s what I’ve started calling them.
My family's recipe for hojarascas is a little more simple than this one.Typically prepared without the orange zest and juice. The juice would be replaced with a tea prepared with Mexican cinnamon (canela) and anise seeds. Simply combine 2 inch stick of canela (cinnamon) and 1/2 teaspoon of anise seeds with 1 cup of water in a sauce pan.