Hojarascas

Source: Maria Isabel Lopez de Boughton

Makes about 90 cookies depending on shape/ size

Preparation time: 1-2 hours

Tips: cookies keep fresh for few weeks. Very delicate.

Ingredients

Preparation

2 lbs. all purpose flour

1 lb. lard

1 stick of butter (4 oz.)

1 cup sugar

2 whole eggs

1/4 teaspoon of baking soda

1 teaspoon of powder cinnamon

For coating after baked:

1 cup of sugar

1 to 2 teaspoons of powder cinnamon

Heat oven to 350F degrees.

1.In mixer bowl, place lard, butter, eggs, cinnamon and sugar. Beat together until ingredients form a creamy well incorporated mixture.
2.If pecans are to be added, using a blender mix the 1/4 cup flour with the pecans until pecans are very finely chopped. Incorporate into next step.

3. Slowly add flour and baking soda, until well incorporated using mixer paddle or hands. Cover and refrigerate for 30 minute.

4. In a well floured surface, place a ball of dough about 1.5- 1” in diameter. Using a rolling pin, gently flatten the ball into a about 1/8” thick and about 3.5”x 2.5” oval. Continue until all dough is done.

OR you may use a cookie cutter for alternative shape: roll to 1/8” thick. A 1.5-2” diameter circle works well. Cookies are fragile, do not select shapes with thin sharp edges, they will easily break.

5. Bake at 350F in cookie sheets for about 12 minutes for oval flats or 15- 20 for thicker shapes. Do not let them brown. Remove from oven, wait few minutes until cookies cool slightly, carefully coat the cookies in sugar & cinnamon mixture. Cookies are fragile. Place in rack to cool completely.

Cookies will stay fresh in a seal container for few weeks.

NOTES : 1) Mexican recipe traditional cookie from Monterrey, NL my home town.

2) The lard gives this cookies a special texture and floavor. Use good quality lard. Taste becomes milder few days after baking.