Orange and Anise Vegan Hojarascas

These vegan hojarascas, also known as polvorones, are scented with ground anise and orange zest, and dusted with cinnamon sugar.

Course Dessert

Cuisine Mexican

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings cookies

Calories 118kcal

Author Dora S.

Ingredients

5 oz. (2/3 cup) Sugar, granulated
12 oz. (1 ½ cups) Vegan butter, room temperature
16 oz. (3 cups) Flour, all-purpose
1 tsp. Ground anise seed
1 tbsp. Orange zest
1 tsp. Vanilla extract

Cinnamon-sugar:

1 ¼ cups Cane sugar
1 tbsp. Freshly ground cinnamon

Instructions

Preheat oven to 350F.
Cream butter and sugar, in an electric mixer with the paddle attachment.
Add vanilla, orange zest, and ground anise. Mix.
Slowly add flour, with mixer at low speed. Mix until well combined.
Line 2 sheet-pans with parchment paper. Roll out dough on a floured surface to ¼ inch thick and cut into desired shapes (you can also roll dough into 1 inch balls and bake them that way).
Place cut dough on sheet-tray, 1 inch apart from each other.
Bake for 15 minutes or until bottoms become golden brown.
Remove from oven. As soon as they are cool enough to handle, dust with cinnamon sugar.
Place on a wire rack to cool.

Notes

You can add ¼ cup of finely chopped pecans to the dough if you like and eat nuts. You can also use this cookie dough recipe to make thumbprint cookies. Dust with powdered sugar instead of cinnamon sugar for a more Mexican wedding cookies look.

Nutrition