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By Jo Ann Shuck

Hojarascas (Mexican Shortbread Cookies)

Name: Hojarascas (Mexican Shortbread Cookies)
Prep time: 35 min
Cook time: 14 min
Total time: 49 min
Cuisine: Mexican, Latin American, American
Ingredients: 1 1/4-1 1/2 cups vegetable shortening, pork lard or butter; ½ cup granulated sugar (plus more for dusting); 1½ teaspoons anise seeds or 1 teaspoon ground (see notes for traditional version); 2 large egg yolks; Zest and juice from 1 large orange (at least 1/3 cup ); 1½ teaspoons baking powder; 3 cups all-purpose flour; 1 cup finely ground pecans; Nonstick spray or parchment paper; 1/2 cup granulated sugar; 1 tsp fresh ground Mexican canela(cinnamon) or already ground cinnamon

5 steps

Prep:35minCook:14min

Christmas just wouldn't be Christmas without these traditional hojarascas in our house! Called by other names, such as biscochitos, pan de polvo and polvorones, they are delicious! Don't wait until Christmas! I bake them a couple times a year!

Updated at: Wed, 16 Aug 2023 21:59:26 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories226.7 kcal (11%)

Total Fat14.6 g (21%)

Carbs22.1 g (8%)

Sugars9.2 g (10%)

Protein2.3 g (5%)

Sodium31.8 mg (2%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

1 ¼ cupsvegetable shortening

or butter

½ cupgranulated sugar

plus more for dusting

1 ½ teaspoonsanise seeds

or 1 teaspoon ground, see notes for traditional version

2egg yolks

large

orange

Zest and juice from, large 1/3

1 ½ teaspoonsbaking powder

3 cupsall-purpose flour

1 cuppecans

finely ground

Nonstick spray

or parchment paper

½ cupgranulated sugar

1 tspcanela

fresh ground, Mexican, cinnamon, or already ground cinnamon

Instructions

To Start: Preheat oven to 350ºF

Step 1

STOP! Lol! Read the NOTES part of the recipe below. If using the cinnamon/anise tea, no need to add anise into masa. Unless you really like the strong flavor of anise.

Step 2

Combine 1 1/4 cups of pork lard, shortening or butter and ½ cup of sugar in bowl. Using an electric hand mixer(or stand mixer), cream together until fluffy. Beat in the anise and then the egg yolks until thoroughly blended. Re

Step 3

Reduce mixer speed to low and with the mixer running, add the orange juice, zest, baking powder and finally the flour, mixing just long enough to work in the flour. If the dough feels too crumbly, mix in a little more of reserved lard or shortening. Fold in the pecans. Cover with plastic wrap and chill for 20-25 minutes.

Step 4

Line cookie sheets with parchement paper. On a lightly floured surface, roll out dough and use your favorite cutouts like hearts, stars or trees. You can also roll 1 inch balls and place them on the cookie sheets. Take the bottom of a glass and press cookies flat. Dip the bottom of glass in flour if it starts to stick.

Step 5

Bake in preheated oven until lightly browned, about 12 to 14 minutes. While cookies are cooling, mix the 1/2 cup of sugar with 1 tsp of canela (cinnamon). Carefully dip each cookie into the cinnamon sugar mixture. Cool completely and store in airtight container. Yields up to 2 dozen small cookies.

View on pinaenlacocina.com

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