Ojarascas

I was lucky to acquire this recipe from my Godmother from Monterrey, Nuevo Leon.  She was a great cook and I always admired her cookies.  Once I was old enough to start baking them she showed me how to make them and also gave me her special recipe.

12 cups flour

2-1/4 cups shortening

2-1/4 cups lard

2 cups sugar

¾ to 1 cup water

½ tsp. Salt

1 tsp. baking powder

2 tsp. cornstarch

3 tblsp. cinnamon

Mix together all dry ingredients in a bowl and set aside. Whip together the shortening and the lard together until nice and foamy in a large bowl. Add the dry mixture slowly  (6 cups only first) one cup at a time. Place the mixture on the countertop or on a table.  Add the remaining dry mixture with the water and continue to knead the dough by hand until you form a good nice dough ball. Sprinkle some flour on the countertop or on the table and spread out the dough with a rolling pin to a thickness of ½ inches and use a cookie cutter to make cookies. Place in a cookie sheet and bake in a preheated oven at 350 degrees F. for about 20 minutes.

While cookies are being baked, mix together 1-1/3 cups of sugar with 2-1/2 tsp. of sugar in a bowl. 

Once the cookies come out of the oven place one by one in the sugar an cinnamon mixture one at a time and sprinkle them with this mixture.

Makes about 4 dozen to 5 dozen cookies depending on thickness.