'My Sweet Mexico' on Serious Eats

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. More

Bake the Book: Anise Cookies

Adapted from Delicias de Antaño, a volume on the history and recipes of Mexican convents, these Anise Cookies are flavored with anise (both seed and liqueur), lime zest, and canela, Mexican cinnamon. The shortening-based dough makes for a crumbly cookie and when dipped in the anise syrup and finished with a dusting of cinnamon sugar, they are almost candy-like. The anise-lime-cinnamon combo brings is reminiscent of a digestif—sweet and herbal. More

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