Hojarascas – Traditional Mexican Cinnamon Cookies

Instructions:

1. Preheat oven to 350°F (175°C).
2. Beat the shortening with sugar until light and fluffy.
3. Add vanilla, cinnamon, and salt, and mix well.
4. Gradually add the flour until the dough comes together. Add a splash of water only if necessary.
5. Roll the dough to about ½ inch thick and cut into flower or circle shapes.
6. Bake for 12–15 minutes, or until the bottoms are lightly golden.
7. Allow to cool slightly, then coat the warm cookies generously in the cinnamon-sugar mixture.

Variations

• Add a pinch of ground anise for a traditional flavor twist.
• Dip half the cookie in melted chocolate for a modern twist.
• Replace some of the shortening with butter for a richer flavor.

Tips

• Do not overbake — the cookies should stay pale on top to remain tender.
• Let them rest overnight in a sealed container for deeper cinnamon flavor and perfect texture.
• If the dough cracks while rolling, knead gently and add a teaspoon of water at a time.