No Way Jose Cuisine

These small cookies are also called wedding cookies, and they probably have a different name in every region in Mexico, like the rest of the pan dulce. The pecans are very extra; I like them with them but traditionally don’t have any, and you can skip them if you want. The key to the flavor here is to use freshly ground cinnamon. I get the cinnamon sticks (preferably Ceylon), the type of cinnamon used in Mexican cuisine; then I use my manual or electric coffee grinder to grind it, but not very fine. 

Hojarascas - Mexican Pan Dulce

In the mixer, add all the ingredients and mix until everything incorporates and a slightly sticky dough has formed; it shouldn’t get stuck in the mixing bowl or your fingers (if you add pecans, add them now and then mix until everything incorporates). 

Dust with flour on the surface you are going to work and place the dough over; roll it up, forming a long round strip with the thickness of a quarter coin; you might want to make two strips for easy handling. 

Cut it into pieces of about ½ inch with a knife and place them in a sheet pan with parchment paper, leaving about two fingers apart each piece. 

Bake it for 20 minutes or until the edges are slightly golden brown. Let them cool down a little, just enough to touch them without burning yourself, but they are still warm.

Place them in a bowl to coat them with cinnamon sugar and done.

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