Hojarascas/Mexican Shortbread Cookie

I saved the best for the end! It’s Christmas Eve and cookie season is coming to an end. I wanted to save this cookie for my last cookie post of the season because Hojarascas are very special to me. These cookies bring so many wonderful memories! First, this is the very first cookie I learned and I made all by myself, without my mom’s supervision. I was about 10 or 12 years old. Because it is such an easy cookie I made it A LOT! I made it with my cousins, with my friends, we had so much fun making it. And eating it.

These cookies are infused with cinnamon water, which it is a trick a learned later on and I love it. It gives the cookies a warm comfy flavor. Love, love, love them.

Marry Christmas!

Recipe, below.

About

Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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