Recipe by Eloisa
Traditional cookies from Monterrey, NL in Mexico, with a delicate cinnamon flavor and really easy to follow!
Top Review by mirna b.
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.
- 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
Directions See How It's Made
- 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!