Masa Christmas Cookies
Are you ready to give a twist to your regular chocolate chip cookies this Christmas?
Heirloom Corn Masa and Mexican Chocolate are the starts that shine this Holiday season!
Ingredients
350 grams Mexican Hot Chocolate tablets
280 grams All-purpose flour
50 grams Masa Harina
1/2 tsps Baking Soda
1 tsps Salt
275 grams Butter, room temperature
100 grams Granulated Sugar
150 grams Packed light Brown Sugar
2 large eggs
1 tsps Vanilla extract
75 grams Granulated Sugar, for dusting
Preparation
1.Preheat the oven to 400 F, line a rimmed baking sheet with a silicone mat or parchment paper.
2. Place the mexican chocolate tablets and bake for 5 minutes. Spread the melted chocolate through the baking sheet and let it cool for at least 15 minutes before breaking it up into chunks for the cookies.
3. In a large bowl combine lfour, masa harina, baking soda, and salt. Mix it well and set aside.
4. Cream the butter and sugars until pale in a mixer. Add the eggs one a time with the mixer running and then add the vanilla extract.
5. Add the flour mixture to the butter in 3 increments until just combined.
6. Fold in the pieces of Mexican Chocolate.
7. Place dough on a silicone mat and cover with plastic, make sure to press it down until the dough is 1/2 cm thick. Refrigerate for at least 30 minutes.
8. Preheat the oven to 375 F. Cut teh dough into 1 inch squares and dust with granulated sugar.
9. PlacE the squares on a greased baking sheet about 3 inches apart. Bake for 6 minutes and rotate the sheet. Bake an additional 6 minutes.
10. As hard as it can be, wait for the cookies to cool down and enjoy!
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