Pemoles Toasted Corn Cookies Recipes

Steps:

• Heat a large skillet over medium.Add the masa harina and cook,stirring constantly until it begins to brown slightly and smell nutty.It should only be a very light golden brown-be careful not to burn it.This may take 3-5 minutes.When it is ready remove to a bowl so the heat of the pan does not continue cooking the flour .
• Preheat oven to 350.
• Beat butter until light and creamy.Add the sugar,cinnamon,baking powder,and salt.Beat thoroughly.
• Add the toasted masa harina in 1/2 cup increments,alternately with the egg and mix well.The dough should be fairly crumbly.Start adding the coffee in 1 tablespoon increments to form a dough that is moist enough to hold together,but not too wet to mold easily with your hands.4 tablespoons is about right,but add it slowly and have some extra on hand in case you need more.(The amount you need may vary, depending,for example on how dry your flour is and how large the egg is,etc.).
• Form cookies by pinching off a little dough and rolling it with your hands into a rope about 1/4 inch wide and 2 inches long.Connect the dough together at both ends to form a ring.Place on an ungreased cookie sheet.Repeat with remaining dough,placing the cookies about 1 inch apart.
• Bake for 15 minutes or until lightly browned( check the bottom of the cookies) and dry to the touch.
• Remove to a wire rack to cool,sprinkling with additional powdered sugar if desired.These taste best if allwed to cool completely.

Steps:

• Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 3-5 minutes, until well combined and pale yellow. Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium-high speed for 5-7 minutes more, until light and fluffy.
• In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
• Reduce the mixer speed to low and slowly add the dry ingredients. Mix just until the dough comes together. Scrape down the sides of the bowl.
• Use a rubber spatula fold in the freeze-dried corn.
• Using a large (4.6-ounce/#6) scoop, portion the dough onto the prepared baking sheets, spacing evenly. Freeze for 30-60 minutes.
• Preheat the oven to 350°F (180°C).
• Bake the chilled cookies until golden around the edges, but still soft in the centers, 18-20 minutes.
• Enjoy!