Mexican Corn Masa Cookies
Masa is the Mexican word for "dough". It refers to the corn
dough used to make tortillas, tamales, as well as other
traditional Mexican dishes.
1 tbsp instant espresso
1 cup hot water
4 cups (about 1 pound) instant corn masa mix
1 1/2 cups sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 cup vegetable shortening, at room temperature
plus 2 tbsp.
1/2 cup unsalted butter, at room temperature
grated zest from 1 lime
1 tsp vanilla extract
1/2 cup pepitas (pumpkin seeds) optional
cinnamon candies, optional
Dissolve instant espresso in hot water, Let cool.
Preheat oven to 375 degrees. Combine the remaining
dry ingredients in a large bowl. In another large bowl, using
an electric mixer, beat shortening and butter until fluffy. Beat
in dry ingredients and espresso with a wooden spoon until
the mixture forms a firm by pliable dough.
Work in the lime zest and the vanilla.
Pinch off walnut sized pieces of dough, shape into balls and press
on ungreased baking sheet with the bottom of a glass, leaving
about 1 inch between cookies. If desired press in five to six pepitas in a
petal format on each cookie and place a cinnamon candy in the center of
each cookie. Bake 10-13 minutes or until the cookies smell toasty
and take on a pale tan color. Let cookies cool on the pan. You may need to
press seeds into cookies right after they come out of the oven to make sure
they stick. Store cookies in an airtight container for up to 2 weeks.