Hojarascas (Mexican Shortbread Cookies)

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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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