I saved the best for the end! It’s Christmas Eve and cookie season is coming to an end. I wanted to save this cookie for my last cookie post of the season because Hojarascas
These cookies are infused with cinnamon water, which it is a trick a learned later on and I love it. It gives the cookies a warm comfy flavor. Love, love, love them.
Hojarascas/ Mexican Shortbread Cookie
- 2 sticks of cinnamon
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 2 cups flour
- 1/4 cup sugar
- 1/4 teaspoon of salt
- 1/2 cup shortening
- 1/2 cup butter
- Preheat oven to 350 degrees.
- Boil the cinnamon stick in 1 cup of water until the liquid has reduced by a half. Let it cool.
- Mix the 1/2 cup of sugar with 1 teaspoon of cinnamon in a small bowl and set aside.
- In a bowl, mix the flour, sugar, and salt.
- Add the shortening and butter and incorporate it with your hands, adding the cinnamon infusion one tablespoon at a time until it becomes a soft dough, about 2-3 tablespoons.
- Chill for at least 1 hour.
- Sprinkle some flour on a clean surface and roll the dough about 1/4″ thick. Using a cookie cutter, cut the cookies out. Roll again and keep cutting more cookies until done.
- I used a 2 1/2″ Star cutter and got 15 cookies.
- Arrange on a baking sheet and bake until slightly golden brown about 15 to 20 min.
- While the cookies are still hot, carefully coat them with the cinnamon sugar. Let cool completely on a cooling rack.