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1 pound vegetable shortening
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1 ¾ cups white sugar
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4 eggs
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2 oranges, zested (Optional)
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1 tablespoon vanilla extract
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2 pounds white masa harina (corn flour)
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3 tablespoons baking powder
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1 ½ teaspoons ground cinnamon (Optional)
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1 teaspoon all-purpose flour
Coricos Sonorenses (Corn Flour Cookies)
Coricos are Mexican cookies made out of corn flour. They are really, really good and super easy to make! You can't mess up with this recipe. When I was eight years old, my aunt taught me how to make them. These soft and sweet Mexican cookies were originally baked in Sonora.
Recipes · Cuisine · Latin American · Mexican
| Prep Time: 35 mins |
| Cook Time: 45 mins |
| Servings: 100 |
| Total Time: 1 hrs 20 mins |
| Yield: 100 cookies |
Ingredients
Ingredients List
Directions
Beat shortening and sugar in a large bowl with an electric mixer until creamy. Mix in eggs, orange zest, and vanilla.
Combine corn flour, baking powder, cinnamon, and flour in another bowl; stir to combine. Add 1/2 of the flour mixture to the shortening mixture; mix on low speed until combined. Add remaining flour mixture and knead with your hands until dough is combined.
Preheat the oven to 350 degrees F (175 degrees C).
Roll a small portion of dough into a thin log; pinch the ends together to form a small ring. Place onto an ungreased baking sheet. Repeat with the rest of the dough, placing coricos as closely together on two baking sheets as you like; they do not spread.
Bake in the preheated oven until coricos are golden brown all over, about 45 minutes, switching racks halfway through.
Remove from the oven and transfer to wire racks to cool.
Tips
The corico dough is a very dry dough. If you have trouble managing it, you can add a few tablespoons warm water to make it more manageable.
The original corico recipe does not use orange zest and cinnamon, so skip those for a more traditional cookie.
Nutrition Facts (per serving)
Nutrition Facts
| 90 | Calories |
| 5g | Fat |
| 11g | Carbs |
| 1g | Protein |