These cookies are ever so popular in Monterrey and the surrounding areas, not only at Christmas time, but year round. They are tender, flaky and the best ones have a strong canela flavour. These are the gift of choice if you have to bring a hostess gift to a party or visit with friends and everyone loves them.
Mexican canela (also known as Sri Lanka cinnamon or true cinnamon) is absolutely delicious. If you have never tried it, I urge you to find some and use it. Its flavour profile is much milder than cassia cinnamon, but it’s floral, aromatic and it engages your senses in the best possible way. Every time I go home, I make sure I find a market where I can buy the long sticks and grind them myself for the freshest taste.
Traditionally, these cookies are made with rendered pork lard, and they are really good, but I have made a small change by adding a bit of butter for taste. The other important ingredient in this recipe is the canela tea that is used as a liquid in the dough. Brew a strong tea and it will give the cookies a deeper canela flavour.
This dough can be made by hand, in which case I recommend you refrigerate the dough after mixing it so it will be easier to roll. If you use a mixer, the lard and butter don’t have to be too soft, as the machine will do the work. In this case, since the dough will be fairly cold, you can roll and cut your cookies right away. Roll the dough on a lightly floured board and place two chopsticks on either side, these will serve as a guide so your cookies will all be the same thickness. Regardless of which method you use, if your cookies are warm after rolling and cutting, chill them for at least 15 minutes before baking, this will give your cookies a better texture.
Whether it’s for Christmas or for a tea party with friends, give these cookies a try and be sure to let me know what you think.
HOJARASCAS NORTEÑAS
Northeastern Mexican Cinnamon Shortbread
Canela Tea:
2 cups water
2 sticks Mexican canela
Cookies:
3 1/2 cups + 1 Tbsp (500g) all-purpose flour
1/4 cup (50g) granulated sugar
1/2 tsp salt
3/4 cup (160g) rendered lard or vegetable shortening, room temperature, but not too soft
1/2 cup + 2 Tbsp butter (125g), room temperature, but not too soft
1/4 cup canela tea, or more as needed
1 cup sugar mixed with 1 1/2 Tbsp canela for coating
Preheat oven at 350°F.
In small saucepan bring 2 cups water to a boil. Add Mexican canela and simmer uncovered for 15-20 minutes. Cool completely, then strain and measure out 1/4 cup.
In medium bowl combine flour, sugar and salt. Rub in lard and butter and mix until everything is combined and mixture looks like sandy crumbs.
Start adding canela tea while you mix until you have a smooth dough. If dough is too dry, add a bit more tea, one teaspoon at a time until dough is smooth. Cover and refrigerate for 30 minutes.
On a lightly floured surface, roll out dough to a 1/2 cm thickness (1/4”). Cut out using cookie cutters and carefully place on parchment lined sheet pans. If dough is too warm, refrigerate on trays for 15 minutes.
Bake for 20-25 minutes, until golden underneath, rotating pans halfway through.
Remove cookies from oven and while still warm, coat with cinnamon sugar. Let cool completely.
* This dough can be made in a mixer using the paddle attachment.
Makes about 50 2” cookies.