Adapted from Fany Gerson's My Sweet Mexico, these Coffee-Flavored Corn Cookies combine three unusual cookie ingredients, making for a uniquely flavored and very Mexican cookie. Although shortening or lard can be used as the fat element of this recipe, I'm fairly certain that the original recipe called for lard exclusively and could be easily subbed in for a more authentic cookie. The other two ingredients that make up these crunchy coffee-scented cookies are masa harina, a finely ground corn flour, and freshly brewed coffee.
If you opt to use shortening as I did, be prepared to add a bit more masa or flour, as the dough can get pretty sticky. Once the little cookies are baked they have an almost cake-like texture and the mild flavor and aroma of coffee. Combining coffee and cornmeal gives them a breakfasty feel, sort of like eating a corn muffin with a cup of coffee.
As always with our Cook the Book feature, we have five (5) copies of My Sweet Mexico to give away this week.
Reprinted with permission from My Sweet Mexico: Recipes for Authentic Pastries, Breads, Candies, Beverages, and Frozen Treats. Copyright © 2010 by Fany Gerson, Ten Speed Press, an imprint of the Crown Publishing Group, Berkeley, CA.
- 1 pound leaf lard or vegetable shortening
- 1 1/2 cups sugar
- 2 eggs
- 2 cups masa harina
- 1 cup all-purpose flour
- 3/4 cups freshly brewed coffee
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 1/2 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.