Hojarascas (Mexican Shortbread Cookies)

Name: Hojarascas (Mexican Shortbread Cookies)
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 24 to 28 cookie
Cuisine: mexican
Ingredients: Two 3-inch Ceylon cinnamon sticks; 1/2 cup shortening or lard; 1/2 cup sugar; 1/2 teaspoon kosher salt; 2 cups all-purpose flour (see Cook's Note), plus more for dusting; One 3-inch Ceylon cinnamon stick; 1/3 cup sugar

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Level: Easy

Total: 1 hr 10 min (includes chilling and cooling times)
Active: 25 min

Yield: 24 to 28 cookie

These cinnamon-sugar topped cookies are easy to make and require just a few ingredients to produce their light and crumbly texture. Though the cookies are traditionally made with manteca or lard, this recipe includes shortening as a more readily available option. A "tea" brewed from Ceylon cinnamon sticks hydrates the dough and brings warm notes and freshly ground cinnamon — from an additional stick — adds a delightful texture to the sugar topping.

Level: Easy

Total: 1 hr 10 min (includes chilling and cooling times)
Active: 25 min

Yield: 24 to 28 cookie

Ingredients

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Dough:

Two 3-inch Ceylon cinnamon sticks

1/2 cup shortening or lard

1/2 cup sugar

1/2 teaspoon kosher salt

2 cups all-purpose flour (see Cook's Note), plus more for dusting

Topping:

One 3-inch Ceylon cinnamon stick

1/3 cup sugar

Directions

For the dough: Break the cinnamon sticks and add them to a small saucepan. Add 1 cup water and bring to a simmer. Simmer until the liquid reduces to about 1/3 cup and turns a light amber, 8 to 10 minutes. Let the cinnamon tea cool.
Line 2 baking sheets with parchment.
Beat the shortening or lard in a stand mixer with a paddle attachment on medium-high speed until fluffy, 3 to 5 minutes. Add the sugar and salt and mix until incorporated. Reduce the speed to low. Add the flour and mix until a crumbly dough begins to form, about 30 seconds. Slowly add the cinnamon tea, mixing until the dough is hydrated (you may not need all of the liquid).
Roll out the dough on a lightly floured surface to a thickness of 1/4 inch. Cut out cookies using a 2-inch cookie cutter and transfer to the prepared baking sheets. Roll up the scraps and repeat the process of rolling out the dough and cutting out more cookies. Refrigerate for 15 minutes.
Preheat the oven to 375 degrees F.
For the topping: Coarsely grind the cinnamon stick in a spice grinder, 10 to 15 seconds. Strain the ground cinnamon through a fine-mesh strainer. Mix the cinnamon with the sugar in a shallow bowl. Set aside.
Bake until the cookies are cooked through and lightly browned underneath but still pale on top, 12 to 15 minutes. Let them cool slightly on the baking sheet. While still warm, gently toss them in the cinnamon sugar. Transfer to a wire rack to cool completely.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Traditionally these cookies are round or round with fluted edges, but feel free to use any similar-size cookie cutter.