Hojarasca Cookies

Ingredients

• 5 lb All-Purpose Flour (sifted, room temperature)
• 3 lb Crisco Vegetable Shortening (cut into small pieces, softened at room temperature)
• 2 can Sweetened Condensed Milk (14‑oz cans, full‑fat)
• 2 cup Walnuts (chopped, toasted optional)
• 1 cup Granulated Sugar (for coating)
• 1.5 tbsp Ground Cinnamon (for coating)
• 1 pinch Salt (enhances flavor)

Instructions

1. Preheat Oven

   Set the oven to 330°F (165°C) and let it preheat while you gather and measure the ingredients.

   Time: PT10M

   Temperature: 330°F

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together the sifted flour and a pinch of salt until evenly distributed.

   Time: PT5M

3. Incorporate Shortening

   Add the 3 lb of Crisco shortening to the flour. Using a wooden spoon or mixer, cut the shortening into the flour until the mixture resembles coarse crumbs.

   Time: PT5M

4. Add Condensed Milk and Nuts

   Pour both cans of sweetened condensed milk into the bowl, then fold in the 2 cups of chopped walnuts. Mix until a soft, slightly sticky dough forms.

   Time: PT5M

5. Brief Knead

   Turn the dough onto a lightly floured surface and knead gently for about 30 seconds—just enough to bring it together.

   Time: PT5M

6. Roll Out the Dough

   Divide the dough into manageable portions. Using a rolling pin, roll each portion to roughly ¼‑inch (6 mm) thickness.

   Time: PT10M

7. Cut Shapes

   Press the cookie cutter into the rolled dough, lift the shapes with a spatula, and place them on an ungreased baking sheet. Gather scraps, re‑roll, and repeat.

   Time: PT10M

8. Bake First Batch

   Slide the sheet into the preheated oven and bake for 23‑25 minutes, until the edges turn a light golden‑brown.

   Time: PT25M

   Temperature: 330°F

9. Cool Slightly

   Remove the cookies and let them sit on the sheet for 5 minutes, then transfer to a cooling rack to finish cooling.

   Time: PT5M

10. Cinnamon‑Sugar Coating

    In a shallow bowl combine 1 cup granulated sugar with 1.5 tbsp ground cinnamon. While the cookies are still warm, sprinkle the mixture over them and gently toss to coat evenly.

    Time: PT5M

11. Repeat Baking

    Repeat steps 8‑10 for the remaining trays until all dough is used.

    Time: PT25M

    Temperature: 330°F

12. Final Cool & Store

    Allow all cookies to cool completely before storing.

    Time: PT0M

Nutrition Facts

Calories

120

Protein

1 g

Carbohydrates

15 g

Fat

7 g

Fiber

0.5 g