Mexican Corn Flour Cookies Recipes

TRADITIONAL MEXICAN WEDDING COOKIES

Steps:

• Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
• Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
• Chill dough if it seems too soft.
• Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
• Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
• Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
• NOTE: Forming dough into 1" balls will increase yield to 48 cookies.

BLUE CORN TORTILLAS

Steps:

• Combine the masa harina and warm water in a bowl and stir until mostly incorporated. Then use your fingers to bring it all into one uniform ball of dough.
• Break the dough into 8 golf-ball sized balls.
• Place a ball of dough between two sheets of plastic and press with a tortilla press or heavy casserole dish into a circle, about ⅛" thick. (See notes below for more detail). Peel back the plastic carefully.
• Heat a large flat pan on high heat on the stove top. When hot, place a tortilla in the center and cook for about 3 minutes, until browned spots form on the underside. After flipping, a bubble might form in the middle of the tortilla. This is fine. Don't puncture it. Once the bubble flattens, remove from heat and set on a plate to cool.
• Form a stack of the tortillas as they get made. This will help them steam and soften.

SNOWBALL COOKIES RECIPE OR RUSSIAN TEA CAKES RECIPE

Steps:

• In a bowl, whisk together the cornflour, all purpose flour and salt. Keep it aside.
• In a mixing bowl, beat the butter and powdered sugar until creamy and smooth.
• Add the vanilla essence and combine it well.
• Then add the flour mixture to the butter mixture. Mix well until incorporated.
• Lightly knead to make a soft dough. Wrap it with cling film
• Refrigerate the dough for an hour or until it becomes firm.
• Preheat the oven to 180 degrees C.
• Remove the chilled dough from the refrigerator.
• Roll the dough into 1 inch small balls and place them on a greased or lined baking tray.
• Bake the cookies in the preheated oven for 12 - 15 minutes or until the edges are just starting to brown at 180 degrees C.
• Remove from the oven and cool for about 3 - 5 minutes.
• While cookies are still warm, roll them in powdered sugar.
• Transfer them to a wire rack and let them cool completely.
• Roll them twice in powdered sugar if needed. Store in an airtight container.
• If you want, sprinkle the top of the cookies with more powdered sugar before serving.

MEXICAN CORNBREAD

Steps:

• Line an 8x8-inch square baking dish with parchment paper, leaving overhang on two opposite sides like handles. Lightly coat with nonstick spray. Set aside.
• Melt the butter in a medium microwave-safe mixing bowl and set aside to cool to room temperature.
• In a large, separate bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
• Add the eggs to the bowl with the melted butter and whisk until blended. Stir in the buttermilk and honey. Add the wet ingredients to the dry ingredients and, by hand, stir gently just until combined. The batter will be lumpy. Gently stir in 1 cup of the cheese, corn, jalapeño peppers, and half of the green onions. Let the batter sit at room temperature for 20 minutes while you preheat the oven.
• Place a rack in the center of your oven and preheat the oven to 350 degrees F. Pour the batter into the prepared pan and smooth the top. Sprinkle the remaining green onions and 1/2 cup cheese on top. Bake the cornbread for 28 to 32 minutes, or until center is set, the top is golden brown, and a toothpick inserted in the center comes out clean. Let cool in the pan, then using the parchment paper, lift it onto a cutting board. For tidy slicing, let cool completely. For warm, messy slices, cut right away and enjoy!