Serious Eats: Recipes
Bake the Book: Coffee-Flavored Corn Cookies
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.