Mexican Shortbread Cookies (Hojarascas)
Recipe type: Dessert
  • ½ cup sugar
  • ½ teaspoon cinnamon
  • 1 cup + 3 Tablespoons salted butter, softened
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • Topping:
  • ½ cup sugar
  • 1 teaspoon cinnamon
  1. Preheat oven to 350 F. degrees.
  2. For the topping: Mix sugar and cinnamon together in a small bowl and set aside.
  3. Use an electric mixer to cream butter and sugar together. Mix in egg and vanilla.
  4. Mix in flour and baking powder. (If not using salted butter add ¼ teaspoon salt in).
  5. Scoop by the tablespoon full using a cookie scoop or roll into balls and place on ungreased cookie sheet.
  6. Take the bottom of a glass dipped in sugar and flatten to about ¼-1/2" thick.
  7. Bake for 10-12 minutes.
  8. After removing from oven & when cool enough to handle gently toss in the cinnamon/sugar mix until coated. I found it easiest to place in a small bowl and spoon the cinnamon/sugar over the tops.