Cinnamon Horchata Cookies

December 18, 2021

Cinnamon Horchata Cookies

Horchata is a refreshing, delicious non-dairy beverage with many versions found around the world from Mexico to Spain to Nigeria. As far back as 2400 BC, the Moors brought a drink called kuunu aya which was a tiger nut milk to Spain. The Spanish continued making the drink and called it horchata de chufa. In El Salvador and Honduras, they make semilla de jicaro using the licorice flavored seeds from the calabash squash. In Ecuador, horchata lojan is more of a red herbal tea made from flowers whereas in Guatemala, horchata is typically made with rice, cinnamon and vanilla. Appreciated for its cooling qualities, horchata has been used to lower fevers and offered to fussy babies.

More recently, horchata made its way to the US and became a popular flavor for ice cream, cocktails, etc. You can find horchata for sale in some taquerias and Mexican restaurants. Horchata is made by soaking rice overnight, adding cinnamon, sugar and sometimes a little vanilla. The whole thing is whirred through the blender then strained. The result is a sweet creamy drink that reminds many of rice pudding.

As the season of baking is upon us, we thought we would share a recipe for Cinnamon Horchata Cookies with you. While there isn’t actually horchata in the ingredient list, some brown rice flour and warm notes of cinnamon and cardamom make for a delicious treat. Some may say it’s like a Mexican snickerdoodle, we think it’s like a tender shortbread cookie.

After gathering your ingredients, you'll cream the butter, sugar and vanilla together for two minutes. Combine the flours, cinnamon, cardamom and salt and sift into the bowl with the butter. Mix until just incorporated, being careful not to over mix. At this point, you will divide the dough into 24 pieces, rolling each into a ball. 
Each ball will need be rolled in cinnamon sugar and placed on a parchment lined cookie sheet. Then, press down each cookie dough ball with the palm of your hand or a glass. Freeze the cookies for at least one hour.  Slide the two cookie sheets into the preheated oven and bake for 18-20 minutes. It's that easy!  Take the cookies out of the oven when the edges begin to brown and the cookies feel firm. Cool them for a couple of minutes on the cookie sheet and then transfer them to a wire rack to finish cooling. 
There's nothing like an easy recipe this time of year. So grab an apron and start baking! Our Soft Multi stripe collection is handwoven on the foot loom and made up of a wide range of bright colors making it a fun addition to brighten up any kitchen. 

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