Mariana Barran de Goodall’s Hojarascas

Preparation

Preheat the oven to 350°F. Mix 1½ cups sugar and 3 tsp. cinnamon together in a bowl. Add the eggs, baking powder, and the butter or shortening, and stir to combine well. Add in the flour and salt to the wet mixture little by little until fully combined. If using a stand mixer, and the dough becomes too thick to continue, finish mixing the dough with your hands—the warmth of your hand will make the dough softer; you can also add a few drops of milk to bring extra moisture to the dough, if needed. 

Prepare your countertop by lightly dusting a 10-inch-by-10-inch space with flour. Roll the dough out to ¼- or ½-inch thickness, depending on your preference (you just want them thick enough not to break once baked). Cut out the cookies using any cookie cutter shape you please. Place on a greased cookie sheet and bake for 10 to 15 minutes, keeping an eye on the cookies’ doneness. 

Remove the cookies from the oven. Allow them to cool to the point where they are still just warm, and then combine the remaining sugar and cinnamon in a bowl and gently toss the cookies in the mixture until covered.