Mexican Corn Cookies

These sable-like cookies are made with Masa Harina, a traditional Mexican corn flour that is blended with lime, and is mainly used to make tortillas. This flour gives these cookies a uniquely rich and toasted nutty flavor – ground up they also make a tasty cookie crumb crust!MexicanShortbread1

Cream the butter and sugar together for 2 minutes, then mix in the remaining ingredients.MexicanShortbread2

The dough will be crumbly, so use your hands to finishing combing dough. Shape into a disc and place on a floured surface.MexicanShortbread3

Roll out dough to 1/4″ thick and press out with a cookie cutter. They won’t spread out much while baking, so they can be placed fairly close together on the baking sheet. Once they are finished baking, let them cool completely on the pan. Because there are so few ingredients in these cookies, it is the sugar that will bind them together once the sugar (that has melted to a liquid in the oven) has hardened (when it cools).MexicanShortbread4

Mexican Corn Cookies
3.0 from 1 reviews
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Serves: 24
Ingredients
  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups Masa Harina
  • ½ tsp salt
Instructions
  1. Beat butter and sugar until light and creamy.
  2. Blend together the flour and salt, then mix in with the butter mixture. The dough will be crumbly, so use your hands to finish combining it. Shape into a disc.
  3. Roll dough out onto a floured surface to ¼” thick and cut out with a cookie cutter. Place on a parchment lined baking sheet and prick each cookie with a fork a few times.
  4. Bake at 350°F for 20 minutes, or until golden around the edges. Allow to cool completely before lifting off sheet (cookies will firm up as they cool).
Notes
To make a cookie pie crust, finely crush cookies up and mix with some melted butter (just enough that mixture hold together when pinched between fingers). Press into a greased pie plate and bake at 350°F for 10 minutes. Fill as required.

 

 
 

7 Comments

  1. This recipe sounds wonderfuI. I was wondering if anyone has ever added peanut butter to the it? Thanks.

  2. I followed this Receipe exactly but the cookies spread out and filled the cookie sheet like one large cookie 1/8″ thick. They don’t taste bad but are flatter than a pancake. What did I do wrong?

  3. Was the dough crumbly once you mixed it all together (like in the photos)? If it wasn’t, then I can see how it would melt and flatten once in the oven. Was your butter really warm and soft? That is the only thing I can think of.

  4. Hmmm…I’m not sure how the peanut butter would taste with the tanginess of the Masa Harina flour (which has a very notable flavor). Let me know if you try it out!

  5. I made these yesterday and had the same problem of spreading like a pancake. How can you cream butter and sugar without the butter being room temp soft? Wish these rrecipes gave weight measurements as well as cup measurements. I’ve always found using my digital scale results in great recipes. Good flavor.

  6. Room temperature can vary – in summer, my room temperature butter barely holds its shape in the dish (like room temp shortening), compared to winter time when it is definitively more solid (like chilled margarine). When creaming butter and sugar together, the butter still must have some structure. If its extremely soft it’s harder for it to create/maintain the air bubbles that are being whipped into it. If after you mixed the dough together, and it didn’t look like the pictures in the recipe steps, then I would wrap it in plastic wrap and chill it for an hour. This will solidify the butter and prevent it from spreading out too quickly in the oven (instead of shaping the dough into a disc, shape it into a log, then wrap it. Then once its chilled you just slice off the cookies and bake, no rolling out needed!).

  7. Wow, rolling into a log is an amazing idea! I’ll try the ‘roll and chill’ method and let you know. These little treats have such great flavor-just want a prettier presentation! Thanks.

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