These simple ring-shaped cookies are from the northern Mexican state of Sonora. They are made with instant corn masa flour (masa harina) which is also used to make tamales, sopes and corn tortillas.
15m
PREP TIME
20m
COOK TIME
175
CALORIES
9
INGREDIENTS
Ingredients 20 (1 cookie) Servings
- 2 cups instant corn masa flour (masa harina)
- 1 teaspoon baking powder
- 1 teaspoon El Guapo® Ground Cinnamon (Canela Molida)
- 1/4 teaspoon salt
- 1 cup vegetable shortening
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon McCormick® All Natural Pure Vanilla Extract
- 1/3 to 1/2 cup whole milk, slightly warmed
INSTRUCTIONS
- 1 Preheat oven to 375°F. Mix masa flour, baking powder, cinnamon and salt in a medium bowl. Set aside.
- 2 Beat vegetable shortening and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well blended. Stir in warmed milk, 1 tablespoon as a time, just until dough is moistened. Wrap dough in plastic wrap and let rest 15 minutes.
- 3 To form the cookies, pinch 2-inch ball from dough. Working on lightly floured surface, roll each ball into a smooth log about 6-inches long. Curl into a donut shape, overlapping ends by 1/2-inch and pressing gently to adhere. Place on parchment-lined baking sheets.
- 4 Bake 20 to 25 minutes until golden brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
