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