Mexican Corn Flour Cookies

Ingredients:

Mexican Corn Flour Cookie Recipe: (Basic Recipe without coconut)

• 2 cups corn flour
• 1/2 cup Crisco vegetable shortening or lard or Margarine with at least 70% fat (please note that if you use margarine with less than 70% fat it will contain too much water and will not set properly!). You can also substitute real butter that is not whipped or coconut oil (not the liquid). 
• 1 cup sugar (any kind)
• 1 egg
• 1 tsp. almond or vanilla extract (optional).  You can also substitute rose water or orange blossom water. If you don’t have any of these you can actually leave this ingredient out. You just may get a slightly more corn flavor which tastes great too! 🙂
• 1 tbs. ground cinnamon (you can also add 1/2 tsp. chile powder for a kick!)
• 1/4 cup liquid (I used water in my recipe today. You can substitute whatever type of liquid you prefer. My neighbor said she likes to use left over coffee like her mother did. You can also use juice).

Mix all the ingredients together. You can use a mixer or stir it by hand. The dough will be thick (like play-dough but it should not be dry & crumbly. If you find it too crumbly to roll into balls then add a little additional liquid until it is of a consistency that you can work with).

Roll into golf ball size balls and place on parchment paper lined cookie sheets and flatten slightly with a fork or glass or you can leave them in ball shapes for a more cake like texture. If you like your cookies extra sweet you can sprinkle on some additional sugar, cinnamon sugar or sprinkles. I like mine just plain. Bake in a 350 degree pre-heated oven for 16-20 minutes or until the bottoms are slightly golden brown in color. If you like your cookies a little more on the crunchy side (coffee dunkers) then you can flatten the cookies a little more and bake additional 2-3 minutes. Cool & enjoy!

Here is the deluxe recipe that contains coconut:

Deluxe Mexican Corn Flour Cookie Recipe with Coconut:

• 1 1/2 cups Corn flour (I use Maseca brand)
• 1 1/2 cups shredded Coconut (You can use either sweetened or unsweetened)
• 1 cup sugar
• 1/3 cup vegetable shortening or lard
• 1 egg
• 1 tbs. almond extract or baking emulsion (or substitute any other flavor extract)
• 2 tsp. cinnamon (ground) – add more if you like extra cinnamon flavor
• 1/3 cup fluid (I use water or coconut water but you can use whatever fluid you prefer)

 Follow the same instructions as above. (Mix all ingredients together with mixer or by hand). You may need to add additional liquid if you are finding that your dough is crumbly when you try to roll into balls. Just add a tablespoon at a time until you get workable dough. You can bake these in balls and sprinkle additional coconut on top or flatten slightly with a fork or glass. I bake on parchment lined cookie sheet for 16-20 minutes at 350 degrees until lightly golden brown on bottom. 

Shared with me by Kristen Bischoff. Author/originally posted by https://glutenfreecasually.blogspot.com/2014/04/mexican-corn-flour-cookies.html?fbclid=IwAR3RPRSda06tuT3VtzJrSaemnZG25uUPLICkhAiXKdcnbhO8mmZhQKhhfeY

I did not change much of the text from the original posters site. If anyone has fpies friendly substitution suggestions on this one please let me know.