Hojarascas (Mexican Shortbread Cookies)

Ingredients

• 2.75 cups All-Purpose Flour (375 g, sifted)
• 1 cup Vegetable Shortening (180 g, at room temperature; can substitute with lard or softened butter)
• 1 cup Water (room temperature)
• 1 piece Cinnamon Stick (broken into smaller pieces for infusion)
• 2 pieces Cloves (whole)
• pinch pinch Salt (fine)
• 0.25 teaspoon Ground Cinnamon (for dough)
• 0.33 cup Granulated Sugar (75 g, for dough)
• 1 tablespoon Vanilla Extract (pure vanilla essence)
• 1 cup Granulated Sugar (200 g, for coating)
• 1 tablespoon Ground Cinnamon (for coating, adjust to taste)

Instructions

1. Make Cinnamon‑Clove Infusion

   Combine 1 cup water, the broken cinnamon stick, and 2 whole cloves in a saucepan. Bring to a rapid boil over high heat.

   Time: PT10M

   Temperature: 100°C

2. Cool the Infusion

   Remove the saucepan from the heat, strain the liquid through a fine mesh strainer into a clean container, and let it cool completely. Once cooled, measure 1/4 cup (60 ml) for later use.

   Time: PT10M

3. Cream Shortening and Sugar

   In the mixing bowl, beat the room‑temperature shortening with an electric hand mixer on medium speed for 1 minute. Add the 1/3 cup (75 g) granulated sugar and continue beating for 3 more minutes until the mixture is light and fluffy.

   Time: PT4M

4. Incorporate Infusion and Vanilla

   Add the cooled cinnamon‑clove infusion (1/4 cup) and 1 tablespoon vanilla extract to the creamed mixture. Mix on low speed until fully combined; this may look separated at first, keep mixing until smooth.

   Time: PT4M

5. Prepare Dry Ingredients

   In a separate bowl, whisk together the sifted flour, 1/4 teaspoon ground cinnamon, and a pinch of salt.

   Time: PT2M

6. Combine Wet and Dry to Form Dough

   Gradually add the dry flour mixture to the wet mixture using a spatula or wooden spoon, stirring until the texture resembles coarse sand. Then, with clean hands (or latex gloves), knead the dough gently for about 10 seconds until it pulls away from your fingers.

   Time: PT5M

7. Chill the Dough

   Form the dough into a ball, divide it into two equal portions, wrap each tightly in plastic wrap, and place them in the refrigerator, covered, for 15–20 minutes.

   Time: PT20M

8. Roll Out and Cut Cookies

   Lightly flour a clean work surface and your rolling pin. Roll each chilled dough portion to an even thickness of about 0.5 cm (not too thin). Dust a cookie cutter or a glass with a little flour and cut shapes. Place the cut cookies on an ungreased baking sheet, leaving a small gap between them.

   Time: PT15M

9. Preheat Oven

   Preheat the oven to 180°C (350°F) for at least 10 minutes before baking.

   Time: PT10M

   Temperature: 180°C

10. Bake First Batch

    Place the first baking sheet in the center of the oven and bake for 16 minutes, or until the undersides turn lightly golden.

    Time: PT16M

    Temperature: 180°C

11. Coat Hot Cookies with Sugar‑Cinnamon Mix

    While the cookies are still hot, transfer them to a large bowl containing the coating mixture (1 cup granulated sugar mixed with 1 tablespoon ground cinnamon). Toss gently until each cookie is evenly coated.

    Time: PT2M

12. Bake Second Batch

    Place the second sheet of cookies in the oven and bake for 15 minutes, watching for the same light golden color on the bottom.

    Time: PT15M

    Temperature: 180°C

13. Cool and Store

    Remove the baked cookies, let them cool on a wire rack for about 10 minutes, then store in an airtight container.

    Time: PT10M

Nutrition Facts

Calories

57

Protein

0.5 g

Carbohydrates

8 g

Fat

2.5 g

Fiber

0.2 g