Hojarascas Traditional Mexican Cinnamon Cookies

Hojarascas
Traditional Mexican Cinnamon Cookies
(Makes about 45 cookies)

Ingredients
For the Dough:
1 cup manteca vegetal (shortening)
1 cup sugar
1 tsp salt
2 tbsp vanilla extract
1 tsp ground cinnamon
3 cups all-purpose flour
1 cup cooled cinnamon tea (Boil 1 cinnamon stick in 1 cup water)
For the Coating:
Cinnamon-sugar mixture (Adjust sweetness and cinnamon to your liking)
Tools:
A cookie cutter (any shape; hearts, stars, or festive options work beautifully!)

Instructions
Make the Cinnamon Tea:
In a small pot, bring 1 cup of water and a cinnamon stick to a boil.
Turn off the heat and let the tea cool completely before using.
Prepare the Dough:
In a large mixing bowl, cream the shortening and sugar together until smooth and fluffy.
Add salt, vanilla, and cinnamon. Mix well.
Gradually add ½ of the flour to the mixture, stirring until just combined.
Add the remaining flour and mix until the dough comes together.
Slowly pour in ½ cup of the cooled cinnamon tea. Add just enough to bring the dough together. (You may not need the entire cup.)
Roll and Cut the Cookies:

Lightly flour a clean surface and rolling pin.
Roll out the dough to an even thickness (about ¼ inch).
Use a cookie cutter to cut out shapes and transfer them to an ungreased baking sheet.
Bake the Cookies:
Preheat the oven to 350°F (175°C).
Bake the cookies for 15 minutes, or until the edges are lightly golden.
Coat the Cookies:
Let the cookies cool completely on a rack to prevent breaking.
Gently toss each cookie in a bowl of cinnamon-sugar mixture until fully coated.
Serve and Enjoy
Arrange these sweet, buttery cookies on a festive platter and enjoy with family and friends! A steaming mug of Chocolate Abuelita or café de olla is the perfect companion for these traditional holiday treats.