Coricos (Sonoran Corn Cookies)
Coricos are a type of cookie made with corn flour and are a popular treat in the northern states of Mexico, particularly Sonora.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cups masa harina (corn flourP) (250g)
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¾ cup brown sugar (125g)
- ½ teaspoon salt
- 125 grams butter or vegetable shortening (125g)
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- ½ cup milk or more if necessary
Instructions
- 1
Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
- 2
In a medium bowl, mix flour, baking soda, baking powder, salt. Set aside.
- 3
Using a standing or handheld mixer, cream together butter and sugars until combined. Add the egg and vanilla and beat until fluffy.
- 4
Mix in the dry ingredients until combined.
- 5
Transfer to a work surface to knead the dough. Knead the dough for about 6 to 7 minutes, add a little milk at the time to make sure the dough is properly hydrated. Around 1/2 cup.
- 6
The dough is ready when it's not sticky and it doesn't crack when forming the corico.
- 7
Shape the coricos: When the dough is ready, divide the dough into 16 equal pieces. (Just eyeball it or weigh them to 35g each. Shape each piece into a ball.
- 8
Using your hands, shape the dough into a rope that is 5 to 7 inches long and gently press the ends together to make a ring or doughnut shape. Place the shaped cookies onto a baking sheet that has been prepared for baking.
- 9
Bake the cookies for 20 to 30 minutes, until they feel set and the bottoms are golden brown.
- 10
Remove the cookies from the oven and cool them right on the pan for 5 minutes. Then transfer to a cooling rack to cool completely.