Hispanic Kitchen

Spice It Up!

Do you have a family tradition that was passed down to you??? Making cookies during the holidays is probably one of those traditions that we are all familiar with. There were only two desserts that my Mom baked during Christmastime, empanadas and hojarascas. This very traditional Mexican cookie is lightly sweetened with hints of anise and orange zest. They literally melt in your mouth! After I got married and moved away from from, my Mom would send me these cookies every Christmas. Now that that she is no longer with me, I took it upon myself to keep this tradition going and bake these very special cookies for my brothers and sisters to receive in the mail at Christmastime. The hardest part is not eating them before I have to mail them!! Happy Holidays!

Yields up to 2 dozen small cookies

Ingredients:

1 cup of vegetable shortening
½ cup granulated sugar, plus more for dusting
1½ teaspoons anise seeds or ground
2 egg yolks
Zest and juice from 1 large orange (at least 1/4 cup of juice)
1½ teaspoons baking powder
3 cups all-purpose flour
1 cup finely ground pecans
Nonstick spray or parchment paper
Cinnamon
 
Directions:

Preheat oven to 350ºF.

1. Combine shortening and ½ cup of sugar in bowl. Using a hand mixer, cream together until well blended. Beat in the anise and then the egg yolks until thoroughly blended. Reduce mixer speed to low and with the mixer running, add the orange juice, zest, baking powder and finally the flour, mixing just long enough to work in the flour. Fold in the pecans. Cover with plastic wrap and chill for 20 minutes.

2. Spray or line cookie sheets. Now, you can either roll out dough and use your favorite cutouts (a heart is traditional) or roll little 1 inch balls and place them on the cookie sheets. Take the bottom of a glass and press cookies flat. Dip the bottom of glass in flour if it starts to stick.

3. Bake in preheated oven until lightly browned, about 12 to 14 minutes. While cookies are cooling, mix ¼ cup of sugar with 1 tablespoon of cinnamon. Carefully dip each cookie into the cinnamon sugar mixture. Cool completely and store in airtight container. Yields up to 2 dozen small cookies.
 
Notes: The dough will be crumbly at first, so place it on work surface and knead for a few minutes. The warmth of your hands will smooth out the dough.
At these times, I am so happy that I have 6 large cookie sheets! The parchment paper makes baking easy. Stars, hearts, and trees were some of the shapes my Mom liked to make.

 

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas

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Tags: Christmas, Cookies, Dessert, hojarascas, holiday, sonia

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Comment by Sonia Mendez Garcia on December 18, 2013 at 9:45pm

:)


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