Hojarascas

Hojarascas are delicious Mexican shortbread cookies that are perfect for enjoying with a cup of coffee or hot chocolate. These crumbly, cinnamon-flavored cookies are a popular treat during the holidays, but they can be enjoyed any time of year.

Hojarascas

Ingredients

  • 2 cups all-purpose flour
  • 1 cup powdered sugar
  • 1 cup unsalted butter, softened
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 1/2 cup finely chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and powdered sugar until smooth.
  3. Stir in the vanilla extract and ground cinnamon.
  4. Gradually add the flour and pecans, mixing until well combined.
  5. Roll the dough into 1-inch balls and place them on an ungreased cookie sheet.
  6. Flatten each ball with a fork, making a crisscross pattern on the top.
  7. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
  8. Allow the hojarascas to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
15 minutes
Total time:
25 minutes
Cooking method
Oven

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
15g
Fat
6g
Protein
2g

Supplies

Baking sheet Mixing bowl Cookie scoop Wire rack

Tools

Oven Mixing spoon Fork

Serving suggestions

Serve hojarascas with a hot cup of Mexican chocolate for a delightful treat.

Tips & tricks

For a twist, try adding a pinch of cayenne pepper to the dough for a spicy kick.

Cost

$10