Mexican Cinnamon Sugar Shortbread Cookies (Ohana's)

Ingredients

• 1 cup water (Used to make cinnamon tea; only 3 tbsp will be incorporated into dough)
• 1 stick cinnamon stick (Steeped in water to create cinnamon tea)
• 3 cups all-purpose flour (Approximately 13 oz (365 g); weigh for best accuracy)
• 1 cup granulated sugar (For the dough; additional 1 cup used for coating)
• 8 oz lard (Premium all‑natural lard; can substitute equal amount butter or vegetable shortening)
• 1 tsp sea salt (Coarse sea salt; if using fine table salt, start with ½ tsp)
• 1 tsp ground cinnamon (dough) (Adjust up to 1½ tsp for stronger flavor)
• 0.5 tsp ground cinnamon (coating) (Mixed with 1 cup sugar for the final coating)
• 0.5 pod vanilla bean (Half a pod, seeds scraped; optional – substitute 2 tsp vanilla extract)
• 2 tsp vanilla extract (If not using vanilla bean)
• 3 tbsp cinnamon tea (Steeped water with cinnamon stick, cooled to room temperature)
• 1 cup coating sugar (Granulated sugar for the final cinnamon‑sugar coating)

Instructions

1. Prepare cinnamon tea

   Bring 1 cup water to a boil in a pot, add 1 cinnamon stick, remove from heat and let steep for 10 minutes. Transfer to a heat‑proof cup and allow to cool completely to room temperature.

   Time: PT15M

2. Measure and weigh ingredients

   Weigh out 3 cups (13 oz) all‑purpose flour, 1 cup sugar, 8 oz lard, and gather remaining ingredients.

   Time: PT5M

3. Infuse sugar with vanilla

   Add the scraped seeds from half a vanilla bean pod to the 1 cup sugar and stir until evenly distributed.

   Time: PT2M

4. Add salt and cinnamon to sugar

   Stir in 1 tsp sea salt and 1 tsp ground cinnamon (for dough) to the vanilla‑sugar mixture.

   Time: PT1M

5. Cream lard and sugar

   Add 8 oz softened lard to the sugar mixture and cream by hand or with a mixer until light, fluffy, and slightly pale.

   Time: PT5M

6. Add cinnamon tea

   Pour 3 tbsp cooled cinnamon tea into the creamed mixture and continue mixing until smooth and slightly fluffy.

   Time: PT3M

7. Incorporate flour

   Gradually add the flour using a fork, then finish mixing with clean hands until a crumbly dough forms. Do not over‑mix.

   Time: PT5M

8. Roll and cut dough

   Place dough on a lightly floured surface, roll to ¼‑½ inch thickness, and cut into squares or diamonds of any size.

   Time: PT10M

9. Chill dough

   Arrange cut pieces on a half‑sheet pan and refrigerate for 15 minutes to firm the dough.

   Time: PT15M

10. Preheat oven

    While the dough chills, preheat the oven to 350°F (177°C).

    Time: PT10M

    Temperature: 350°F

11. Bake cookies

    Bake the chilled cookies for 12‑15 minutes, until the edges turn a light golden brown and the tops begin to bubble slightly.

    Time: PT13M

    Temperature: 350°F

12. Cool slightly and coat

    Remove cookies, let rest on the sheet for 5 minutes, then toss them in a mixture of 1 cup granulated sugar and ½ tsp ground cinnamon while still warm.

    Time: PT5M

13. Cool completely and store

    Transfer coated cookies to a cooling rack, allow to cool completely, then store in an airtight container.

    Time: PT5M

Nutrition Facts

Calories

170

Protein

2 g

Carbohydrates

25 g

Fat

10 g

Fiber

0.5 g