OJARASCAS
Adapted from source: Latin American News
Mi Comida Favorites Por Carmen Garridos
Makes about 4 dozen to 5 dozen cookies depending on thickness.

Note from source: 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.

FOR THE COOKIES:
12 cups flour
2 cups sugar
3 tbsp. cinnamon
2 tsp. cornstarch
1 tsp. baking powder
1/2 tsp. salt
2 1/4 cups shortening
2 1/4 cups lard
3/4 to 1 cup water
FOR THE CINNAMON-SUGAR TOPPING:
1 1/3 cups sugar
2 1/2 tsp. cinnamon

Preheat oven to 350 degrees F.

Mix together all dry ingredients in a bowl and set aside.

In a large bowl, whip together the shortening and lard until nice and foamy. Add the dry mixture slowly, one cup at a time (6 cups only first). 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 1/2 inches and use a cookie cutter to make cookies. Place in a cookie sheet.

Bake in a preheated oven at 350 degrees F. for about 20 minutes.

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

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