Hojaldrinas (pronounced “oh-hall-dree-nahs”) are very popular Christmas cookies throughout Spain, though they likely have Andalucian origins. They spin a really flavorful twist on a classic shortbread cookie, with a pop of citrus. Instead of cold water being added to bring the dough together, white wine and orange juice provide the liquid and some fruity depth. It’s a really simple cookie that you might find yourself enjoying with your coffee beyond just at Christmas time. I like them specifically because they aren’t very sweet. Some recipes use oil or lard, or mixed with the butter, but in Rosa’s family, they are always done using only butter.
300g all-purpose flour
40g granulated sugar
Pinch of salt
Zest from 2 oranges (or 1 orange and 1 lemon)
200g butter (about 7oz), cut in small pieces and chilled
2 Tbsp orange juice (preferably fresh squeezed)
2 Tbsp white wine
Powdered Sugar to decorate
1. Sift together dry ingredients in a large bowl. Use a pastry cutter to cut the chilled butter into the dry ingredients. You can mix the butter in by squeezing and rubbing in your fingers, but you want to work as quickly as possible so you don’t warm up and melt the butter. When the mix has the consistency of coarse sand, mix in the liquid ingredients just until it comes together as a dough. Form into a ball, wrap in plastic and let rest in the fridge for at least an hour, or as much as 4 hours.
2. Roll the dough out in a rectangle, about ½” thick. Cut into squares about 1½” on a side, or a little smaller, then place on a cookie sheet lined with parchment paper. Make sure to leave a bit of space between the cookies in case they spread a little in the oven. Bake in a preheated 350F oven until cooked through and very lightly browned, about 30 minutes.
3. Let them cool after removing from the oven, then dust with powdered sugar before serving. Hojaldrinas keep for 4 or 5 days in an airtight container.