Traditional Recipe For Mexican Hojarascas

Hojarascas Recipe Quick and Easy Mexican Food …

WebFeb 14, 2016 · DIRECTIONS: In a large bowl, beat the shortening until light and fluffy. (Please check the ingredients list below) Add the sugar, …

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1. In a large bowl, beat the shortening until light and fluffy.
2. Add the sugar, cinnamon, and pinch of salt. Mix until well blended.
3. 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.
4. Refrigerate the dough wrapped in plastic for at least 20 minutes.

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Hojarascas (Mexican Cinnamon Sugar Cookies) – My …

WebJun 20, 2021 · Instructions. In a blender, add cinnamon sticks and sugar. Blend well until cinnamon sticks have been broken down. Strain the …

1. Blend together cinnamon sticks with sugar. Strain the mixture into a large bowl. Add eggs, baking powder and lard. Mix until combined. Gradually, stir in flour one cup at a time. Once the mixture becomes difficult to stir in the flour, pour out the contents of the bowl onto a floured surface and continue to work in the remaining flour by hand until well incorporated. Divide to dough into two equal parts, wrapping one piece in plastic wrap until ready to use. Knead the dough until smooth and pliable. You can use a standing mixer fitted with a paddle to make the job easier. Roll the dough out to roughly 1/4" to 1/2 " thick, as you would for basic sugar cookies, and cut out using your favorite shapes. Place on an ungreased cookie sheet and bake at 350 for 15 minutes.
2. Combine 2 C. sugar with ground cinnamon. As cookies come out of the oven, gently toss in the cinnamon sugar to coat. Set aside to cool. These cookies keep well when stored in an airtight container.

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Mexican Shortbread Cookies (Ojarascas) A Slice of …

WebMay 1, 2018 · 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 …

1. Preheat oven to 375 degrees F.
2. Measure ¼ cup of water in a measuring glass. Add anise extract. Stir to combine and set aside.
3. Using an electric mixer fitted with the paddle attachment, beat butter, shortening, sugar, and cinnamon together on medium speed for about 2 minutes.
4. 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.

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