Prep 2 hrs
Cook 20 mins
Traditional cookies from Monterrey, NL in Mexico, with a delicate cinnamon flavor and really easy to follow!
- 14 1⁄4 ounces sugar
- 2 teaspoons cinnamon
- 1 pinch salt
- 1⁄4 cup evaporated milk
- 1⁄4 cup water
- 53 ounces shortening
- 80 1⁄2 ounces flour
- 1 teaspoon vanilla
- In a large bowl, mix sugar, cinnamon and salt.
- Apart, combine the evaporated milk with water and pour over sugar mix and dissolve.
- Add shortening and mix well, add flour and vanilla and form a ball, leave apart 1 hours.
- Roll out dough and cut in desired shapes with your favorite cookie cutters.
- Place on an ungreased cookie sheet and bake at 350ºF for 20 minutes or until golden.
- Immediately cover with sugar and cinnamon, and enjoy!
These receipies are not hoscarasjas, traditional Mexican cookies. They only have flour,lard , sugar, and cinnamon. I also am from Nuevo León ,born and raised. They new way with Splenda is incorrect also. We never had Splenda back in the day. You can't claim something when you altar the way they are made.
My family is from Northern Mexico, just miles from Monterrey. This is very close to the recipe we use for hojarascas! No anise, or anything like that! We use water instead of evaporated milk.
I'm sure these cookies are delicious; however, what you're describing are NOT hojarascas. Hojarascas are made with anise, as well as cinnamon, brewed in a tea with just a pinch of yeast and then added to the dry mixture (flour and sugar) and lard or shortening.