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Mexican Shortbread Cookies (Ojarascas) Recipe

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This recipe for Mexican Shortbread Cookies (Ojarascas) is from Our Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. - Flour
1 cup - Sugar
1/2 - stick country crock butter
1 lb. - Crisco vegetable shortening
1 tsp. - Cinnamon

Cookie Mix -

Cinnamon sugar mixture 1 cup sugar + 3 teaspoons cinnamon
Directions:
Directions:
1. Preheat oven to 350 degrees

2. Using an electric mixer, beat butter, shortening, sugar, and cinnamon together on medium speed for about 2 minutes.

3. Turn your mixer to low speed, then start adding flour to mixture. The dough will begin to pull away from the sides, but if the dough is still sticky, add more flour ½ cup at a time. Do not overmix or add too much flour or your dough will be tough and crumbly.

4. Using your hands, shape 1-inch balls of dough and transfer to a baking sheet. Using the bottom of a cup or another flat surface, gently press on top of each ball to slightly flatten.

5. Bake for 12 to 20 minutes, or until the cookies turn slightly brown on the edges.

6. In a small bowl, add 3 teaspoons of cinnamon to 1 cup of sugar and stir to combine. Once you remove the cookies from the oven, let them cool slightly so you can pick them up (you want them to be warm though) and toss in the cinnamon sugar mixture. Put back on pan and place in bottom of oven for 5 mins to brown.

7. Transfer to parchment paper to cool completely.

8. Store in an airtight container for up to one week.
Number Of Servings:
Number Of Servings:
30
Preparation Time:
Preparation Time:
30 mins.

 

 

 

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