Mexican Ojarascas Cookies Food

MEXICAN SHORTBREAD COOKIES (OJARASCAS)

Steps:

• Preheat oven to 375 degrees F.
• Measure ¼ cup of water in a measuring glass. Add anise extract. Stir to combine and set aside.
• Using an electric mixer fitted with the paddle attachment, beat butter, shortening, sugar, and cinnamon together on medium speed for about 2 minutes.
• Turn your mixer to low speed, then starting and ending with the flour, alternately add 1 cup of flour, half of the anise water, 1 cup of flour, and the remaining anise water. The dough will begin to pull away from the sides, but if the dough is still sticky, add more flour ½ cup at a time. Do not overmix or add too much flour or your dough will be tough and crumbly.
• Using your hands, shape 1 inch balls of dough and transfer to a baking sheet. Using the bottom of a cup or another flat surface, gently press on top of each ball to slightly flatten.
• Bake for 12 to 20 minutes, or until the cookies turn slightly brown on the edges.
• In a small bowl, add 3 teaspoons of cinnamon to 1 cup of sugar and stir to combine. Once you remove the cookies from the oven, let them cool slightly so you can pick them up (you want them to be warm though) and toss in the cinnamon sugar mixture. Transfer to parchment paper to cool completely.
• Store in an airtight container for up to one week.

POLVORONES DE CANELE (CINNAMON COOKIES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Shape dough into 1 inch balls. Mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.
• Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.

MEXICAN OJARASCAS COOKIES

Steps:

• Preheat oven to 350°F.
• Sift together all dry ingredients into a bowl and set aside.
• In a large bowl, whip together the shortening and lard until nice and light.
• Add the dry mixture slowly, one cup at a time (6 cups only first).
• Place the mixture on the countertop or on a table.
• Add the remaining dry mixture with the water and continue to knead the dough by hand until you form a good nice dough ball.
• Sprinkle some flour on the countertop or on the table and spread out the dough with a rolling pin to a thickness of 1/2 inches and use a cookie cutter to make cookies.
• Place on a cookie sheet.
• Bake in preheated oven for about 20 minutes.
• While cookies are being baked, mix together the topping ingredients in a bowl.
• Once the cookies come out of the oven, place one by one in the sugar and cinnamon mixture one at a time and sprinkle them with this mixture.
• Place on a cooling rack to finish cooling.

HOJARASCAS

Steps:

• 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!