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!
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).
Mexican Corn Cookies
- 1 cup butter
- 1 cup brown sugar
- 2 cups Masa Harina
- ½ tsp salt
- Beat butter and sugar until light and creamy.
- 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.
- 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.
- 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).