Hojarascas Recipe. JUMP TO FULL INSTRUCTIONS. DIRECTIONS: In a large bowl, beat the shortening until light and fluffy. (Please check the ingredients list below) Add the sugar, cinnamon and pinch or salt. Mix until well blended. Gently stir in ¼ of the flour and mix.
These traditional Mexican hojarascas cookies also known as Mexican Cinnamon Sugar Cookies or Canelitas Cookies are simple and quick to prepare and make fantastic festive treats for the whole family. This homemade Mexican hojarascas cookies recipe is a type of Mexican shortbread cookie with a bold cinnamon flavor.
Hojarascas cookies can be stored in a dry airtight container for up to 1 week. Or you can freeze them for up to 2 months in resealable bags. You can also roll the dough, cut the cookies, and place them in the freezer for 1-2 hours, then transfer them to a bag and return them to the freezer where they will last for up to 3 months.
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. Mix well.