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Chocolate and Pecan Hojarascas
Prep 50min
Total2hr10min
Ingredients14
Servings36
One of my favorite baking recipes for the holidays is Mexican-style hojarascas. In fact, one of my most cherished memories is the care packages I would receive from my mom during the holidays filled with freshly baked hojarascas.
These traditional Mexican cookies include anise and cinnamon. Pecans add an extra crunch to the recipe, but I went a step further and added some rich cocoa powder to give it some added flavor and sweetness.
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Ingredients
2 1/4cups flour, plus more for dusting
3/4cup cocoa powder
1 1/2teaspoons baking powder
1/2teaspoon salt
1/2cup vegetable shortening
1/2cup unsalted butter, at room temperature
1/2cup sugar
1teaspoon ground anise
1teaspoon ground Mexican cinnamon
2egg yolks
Zest and juice from 1 large orange
1/2cup finely ground pecans
36pecan halves
1/3cup brown sugar or sugar in the raw
Directions
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1
In a large bowl, sift together the flour, cocoa powder, baking powder and salt, and set aside.
2
Using a handheld electric mixer, beat the shortening, butter and sugar into a cream. With the mixer on low, add the anise, cinnamon and egg yolks. Beat until creamy.
3
Add the orange zest and juice. Lower the mixer speed and gradually beat the mixture. Fold in the finely ground pecans, cover with plastic wrap and chill for 1 hour.
4
Preheat oven to 350 °F. Line three baking sheets with parchment paper and set aside.
5
Divide the dough into three equal parts. On a lightly floured surface, roll out the dough and, using a 2-inch star-shaped cookie cutter, make 12 cookies. Transfer to a lined baking sheet. Top each cookie with half a pecan and sprinkle with the raw or brown sugar.
6
Repeat until all cookies are done. Bake for 11 to 14 minutes, rotating the baking sheets halfway through the cooking time.
7
Remove from the oven and let cool before removing from the baking sheets. Cool completely before storing in an airtight container.
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You can prepare the cookie dough 10 days ahead of time and store it in your freezer. Defrost in your refrigerator two days before baking.
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No nutrition information available for this recipe
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One of my favorite baking recipes for the holidays is Mexican-style hojarascas. In fact, one of my most cherished memories is the care packages I would receive from my mom during the holidays filled with freshly baked hojarascas.
These traditional Mexican cookies include anise and cinnamon. Pecans add an extra crunch to the recipe, but I went a step further and added some rich cocoa powder to give it some added flavor and sweetness.
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