HOJARASCAS
Hojarascas are yummy Mexican shortbread cookies covered in a sweet cinnamon and sugar coating. Make a few dozen because one batch is just never enough.
Provided by Maggie Unzueta
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- In a small pot, add 1 cup water and the cinnamon stick.
- Bring to a boil. Turn off heat and set aside.
- Let this cool completely.
- Preheat oven to 350 degrees F.
- In a mixing bowl, add the shortening and sugar.
- Mix well.
- Add salt, vanilla, cinnamon, and mix well.
- Turn mixer off.
- Add 1/2 of the flour. Mix only until combined.
- Turn mixer off again.
- Add the remaining 1/2 of the flour.
- Mix only until combined.
- Turn mixer off again.
- Add half of the cooled cinnamon tea.
- Turn mixer on low.
- Add only the amount of tea necessary to bring the dough together. About 1/2 cup.
- Turn mixer off and dust a clean surface and a rolling pin with flour.
- Place cookie dough on the surface and roll it out evenly.
- Cut out shapes using a cookies cutter.
- Place on an ungreased cookie sheet.
- Bake for 15 minutes.
- Mix the sugar and ground cinnamon in a small bowl.
- Cool the cookies completely on a rack.
- Carefully and gently add each cookie to the bowl and cover with the sugar coating.
- Repeat until all the cookies have been coated.
- Makes about 45 cookies. Enjoy!
Nutrition Facts : Calories 107 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Sodium 9 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
PAN DE POLVO (MEXICAN SHORTBREAD)
Pan de Polvo is traditionally served at Christmas, Weddings, and Quinceneras. This recipe is one of my families favorites at Christmas time, and I know your family will enjoy it also.
Provided by Ernesto Carreon
Categories Dessert
Time 3h
Yield 60 cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Cut shortening into flour until mixture resemble coarse corn meal.
- Add hot cinnamon and 1/4 cup anise tea and kneed dough until smooth.
- This will take a while.
- Roll dough into 1 inch diameter logs about 12 inch long.
- Cut logs into 1/4 in thick circles.
- Place close together on cookie sheet, but not touching.
- They spread very little to not at all.
- Bake for 15 to 20 minutes, or until bottom side of cookie become lightly golden brown, and when cookie is cut in half, it looks baked all the way through.
- Combine granulated sugar and ground cinnamon.
- While cookies are still hot, roll each one in sugar and cinnamon coating with a fork until well coated.
- Place the cookies on cooling rack and cool completely.
PAN DE POLVO
This is a Mexican cookie recipe that is often made for wedding, sweet 15's and birthday parties. Not at all low-fat. It makes between 5 to 8 dozen depending on the size of the cookie. Lard is what gives it that original flavor!!
Provided by babygirl65
Categories Dessert
Time 40m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- First make tea. Use 1 cup of water and 1 tbsp of Anise seed. Let it cool and set aside.
- Second get 1 tbsp of Anise seeds and crush in a mortar, set aside.
- Third make cinnamon sugar mix to dip hot cookies in, set aside.
- You are going to need 2 large bowls.
- In a large bowl, mix flour, salt and baking powder, set aside.
- In another large bowl, mix sugar, lard, crushed Anise seeds, and Anise tea until smooth. (may not need all of the tea, just eyeball it).
- Add flour mix, one cup at a time. Dough should be soft.
- SUGGESTION: Let dough rest for couple of hours or overnight. The Anise seeds will create a wonderful flavor!
- Lightly flour rolling surface. Roll out dough about 1/4 inch thickness. Use a heart shape cookie cutter or any small cookie cutter you like.
- Preheat oven to 400. Bake in an ungreased cookie sheet or stone for about 10 minutes or until edges are light brown.
- Remove from cookie sheet, let cookies cool about 2 minutes then roll warm cookie in cinnamon-sugar mix. (careful not to break cookie).
- *lard is recommended but you can use Mrs. Tucker's shortening, it works just as well. DO NOT USE OIL.
Nutrition Facts : Calories 131, Fat 5.3, SaturatedFat 2, Cholesterol 4.9, Sodium 21, Carbohydrate 19.7, Fiber 0.4, Sugar 10, Protein 1.3
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