Prep Time: 45 minutes 

Cook Time: 15 minutes 

Serves: 28 

Ingredients  

Dough:  

2 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, plus more for dusting 

Topping:  

1 3-inch Ceylon cinnamon stick 

1/3 cup sugar 

*Hojarascas (o-ha-RAS-kas) are traditionally prepared with lard, though this recipe also includes shortening as a convenient alternative.  

Instructions 

  1. To prepare the dough, break the cinnamon sticks and add them to a small saucepan. Add 1 cup of water and bring the saucepan to a simmer. Let simmer about 8 to 10 minutes, until the liquid reduces to about 1/3 cup and turns a light amber. Allow the cinnamon tea to cool. 
  1. Line 2 baking sheets with parchment. 
  1. In a large bowl, beat the shortening or lard using a stand mixer fitted with a paddle attachment or a hand mixer on medium-high speed for about 3 to 5 minutes, until fluffy. Add the sugar and salt and mix until incorporated. Reduce the speed to low, add the flour and mix for about 30 seconds, until a crumbly dough begins to form. Slowly add the cinnamon tea, mixing until the dough is evenly hydrated (you may not need all of the liquid). 
  1. On a lightly floured surface, roll the dough to 1/4-inch thickness. Cut out cookies with a 2-inch cookie cutter and transfer to the prepared baking sheets. Reroll the scraps as needed to cut additional cookies. Refrigerate for 15 minutes. 
  1. Preheat the oven to 375°F.  
  1. To prepare the topping, coarsely grind the cinnamon stick in a spice grinder, about 10 to 15 seconds. Strain the ground cinnamon through a fine-mesh strainer and mix with the 1/3 cup sugar in a shallow bowl. Set aside. 
  1. Bake for about 12 to 15 minutes, until the cookies are cooked through and lightly browned underneath but still pale on top. 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. 

Notes:  

  • Hojarascas are traditionally round or round with fluted edges, though any similarly sized cookie cutter will work.  
  • Fun Fact: The word “Hojarasca” directly translates to fallen leaves in Spanish.  

Nutrition Information 

Serving: 1 cookie, Calories: 90kcal, Carbohydrates: 13g, Protein: 1g, Fat: 4g, Sodium: 40mg, Fiber: 0g, Sugar: 6g 

Recipe adapted from: foodnetwork.com