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. In a mixing bowl, add the shortening and sugar.
Well, these cookies crumble easily and make a crunchy sound when you eat them. Other names for these cookies are pan de polvo, and Mexican wedding cookies. Hojarascas cookies are very popular in the States of Nuevo Leon and Coahuila, and are sold almost everywhere in the city of Monterrey, NL.
FYI: Hojarascas are sometimes referred to as “ Cinnamon Shortbread Cookies ” because of all the cinnamon used in the recipe. Place the baked Hojarascas on a cooling rack . Once they are cool to the touch, cover them in the cinnamon sugar mixture. The Hojarascas are very fragile.
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.