Recipe Category: Cookie
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Ingredients
- pemoles – coffee-flavored corn cookies
Makes ABOUT 3 DOZEN
- 1 pound leaf lard or vegetable shortening
- 1½ cups sugar
- 2 eggs
- 2 cups masa harina
- 1 cup all-purpose flour
- ¾ cups freshly brewed coffee
Method
- Beat the lard with a wooden spoon or in a mixer using the paddle attachment until smooth
- Add the sugar and mix until light and fluffy
- Add the eggs, one at a time, then add one-third of the flour
- Add about one-third of the coffee and continue alternating the flour and coffee in two more batches until incorporated
- Scrape down the sides as necessary and beat until thoroughly combined
- Turn out onto a lightly floured surface and knead until a smooth and uniform dough is formed
- With your hands, roll out pieces about 5 inches wide and ½ inch thick, starting in the center and rolling outward so that they are evenly thick
- Connect one end of each piece to the other, making a ring, and place on a parchment-lined baking sheet, about 1 inch apart
- Refrigerate until firm, about 10 minutes
- Preheat the oven to 350°F
- Bake the cookies for 12 to 15 minutes, or until golden, and allow to cool on the baking sheet
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