Mexican shortbread cookies, also known as hojarascas, or pan de polvo, are sweet, crunchy, delicious cookies that our family makes (and eats!) by the dozens. Fond are our memories of bringing these cookies home from the local bakery in Laredo, and always having them out on the table, or in our cookie jars. Our grain free versions of these nostalgic cookies are thoughtfully baked to perfection, Abuela Approved, and quite possibly the next best thing since the simple pleasure of playing in fallen leaves. But—unlike cookies—we never want to put words in your mouth. Instead, we’ll just tell you that these Grain Free Mexican Shortbread Cookies are made from a lightly sweetened blend of almond flour, pecan pieces, with a dash of cinnamon.
Size: 4.5 oz. bag
Ingredients: grant free flour blend (almond flour, tapioca flour, arrowroot flour, cassava flour, chickpea flour), coconut sugar, coconut oil, avocado oil. apple cider vinegar, sea salt, cinnamon, baking soda, orange peel powder, vanilla extract, jasmine tea extract.
Contains: coconuts, almonds