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Hojarascas (Mexican Shortbread Cookies)

Takes about 45 minutes

• () All-Purpose Flour
• Butter
• Sugar
• Vanilla Extract
• Salt
• Ground Cinnamon

Cinnamon Tea

• Boiling Water
• Cinnamon Sticks

Dredge Mixture

• Sugar
• Ground Cinnamon

1. Place cinnamon sticks in boiling water and steep for 10 minutes to make cinnamon tea. Let cool completely, then discard cinnamon sticks.
2. Whip butter until soft peaks form (3 minutes).
3. Blend in sugar, salt, vanilla extract, and ground cinnamon into the butter until fully blended.
4. Mix in fully cooled cinnamon tea to form batter.
5. (Optional) chill butter mixture in the fridge for about 5 minutes to make folding easier.
6. Fold flour into butter mixture, careful not to overmix.
7. Refrigerate dough while preheating oven to 350°F (convection).
8. Roll out dough to ¼ inch height and cut into squares, then place onto baking sheet(s).
9. Bake for 15 minutes.
10. Cover bars in cinnamon–sugar dredge once out of the oven and slightly cooled.

Boiling Water	Steep, cool	Mix	Fold	Refrigerate	Bake 15 min	Dredge
Cinnamon Sticks
Butter	Whip soft peaks
Sugar
Vanilla Extract				Preheat 350°F (conv)
Salt
Ground Cinnamon
() All-Purpose Flour
Sugar					Mix
Ground Cinnamon