Hojarascas is a Spanish word that refers to the dry leaves from the trees. You know how when you walk over dry leaves, they make a crunchy crackling sound, and will crumble? Well, these cookies crumble easily and make a crunchy sound when you eat them. Other names for these cookies are pan de polvo, and Mexican wedding cookies.
Hojarascas Recipe
Hojarascas cookies are very popular in the States of Nuevo Leon and Coahuila, and are sold almost everywhere in the city of Monterrey, NL. If you go to the grocery store, they will have some already packaged in small plastic containers; even some butcher stores and restaurants have them for sale right there next to the cash register.
These cookies were traditionally made using lard, but throughout the years, many new versions of this recipe have appeared, using a mix of lard and shortening or just shortening and some even using butter. Some recipes also add eggs and even vanilla. Personally, I like to mix lard and shortening, but since not many cooks can find lard, I
adapted this recipe using only shortening, so you can have no excuse to make them at home!
How to make Hojarascas Recipe
DIRECTIONS:
- In a large bowl, beat the shortening until light and fluffy. (Please check the ingredients list below)
- Add the sugar, cinnamon and pinch or salt. Mix until well blended.
- Gently stir in ¼ of the flour and mix. Add another ¼ of the flour and mix. Continue the process until all the flour has been incorporated.
- Refrigerate the dough wrapped in plastic for at least 20 minutes.
- Preheat oven to 325F. Line two baking sheets with parchment paper or lightly grease them with shortening.
- To shape the cookies, divide the dough and, using a rolling pin, roll out the dough to ⅓-inch thickness on a lightly floured surface. Cut out the cookies using a cookie-cutter, or just make small balls with the dough and then press them down with your hand or the bottom of a glass. Transfer to the already lined baking sheets, leaving about a one-inch space between each cookie.
- Bake for about 20 minutes until the edges are turning light gold. The cookies will be very fragile, so let them cool on the baking sheets before you move them. If you try to move them right away, they will crumble.
- Meanwhile, mix sugar and cinnamon in a small bowl or in a zip lock bag. Dust the cookies with a mixture of sugar and cinnamon and enjoy with a glass of milk.
Hojarascas Recipe
Ingredients
- ⅔ cup plus 1 Tablespoon shortening 125 grams
- ½ cup sugar 100 grams
- 2 teaspoons ground Mexican cinnamon
- 1 pinch of salt
- 2 cups of flour 250 grams
- COATING:
- ¼- cup sugar
- 1 to 1 ½ teaspoon of ground cinnamon
Instructions
- In a large bowl, beat the shortening until light and fluffy.
- Add the sugar, cinnamon, and pinch of salt. Mix until well blended.
- Gently stir in ¼ of the flour and mix. Add another ¼ of the flour and mix. Continue the process until all the flour has been incorporated.
- Refrigerate the dough wrapped in plastic for at least 20 minutes.
- Preheat oven to 325F. Line two baking sheets with parchment paper or lightly grease them with shortening.
- To shape the cookies, divide the dough and, using a rolling pin, roll out the dough to a ⅓-inch thickness on a lightly floured surface. (I prefer to roll out the dough over parchment paper to easily remove the already shaped cookies) Cut out the cookies using a cookie cutter, or just make small balls with the dough and then press them down with your hand
- or the bottom of a glass. Transfer to the already lined baking sheets, leaving about a one-inch space between each cookie.
- Bake for about 20 minutes until the edges are turning light gold. The cookies will be very fragile, so let them cool on the baking sheets before you move them. If you try to move them right away, they will crumble.
- Meanwhile, mix sugar and cinnamon in a small bowl or in a ziplock bag. Dust the cookies with the mixture of sugar and cinnamon and enjoy with a glass of milk.
Notes
Nutrition
Hojarascas Recipe
Buen Provecho!
Mely,
More recipes:
Mexican Wedding Cookies Recipe
How to Make Mexican Little Piggy Cookies / Marranitos
Angelica Herrera
I just made them super super yummy but the dough came out a bit crumbly and the tops are a little powdery? The rest of the cookie is firm and super delicious though. 😊😋😋
Isabel
Fresh lard and ground Canela are key for these delicate sweet treats! Just like I remember making them at home. Thank you!
Araceli Horvath
This recipe was super easy and delicious! Thank you so much! The cookies were a hit! I was trying to make my aunt's recipe, but for that I needed lard and I couldn't find any. I like the way these came out better, much lighter and just as tasty. Got to introduce these cookies to friends and family that had never had them before. I used Christmas stamp cookie cutters and they came out BEAUTIFUL!
Marti
Hi,
Do you have a recipe using butter instead of lard or shortening? We used to buy these at a restaurant in Sunnyside, Washington many years ago which has since gone out of business.
Thank you
Mely Martínez
Hello Marti,
The reason we do not use butter in this hojarascas recipe is that butter will not render the same texture.
Norma
My mom’s cookies had anise?!?
Mely Martínez
Hello Norma,
That is so nice. I bet they must taste amazing with anise.