- 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.
They're tasty, but reallllly crumbly and a little dry. I think I would add more butter or shortening next time.