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.
Preparation Details
Prep Time: 35 mins
Cook Time: 45 mins
Total Time: 1 hr 20 mins
Servings: 100
Ingredients
- 1 pound vegetable shortening
- 1 ¾ cups white sugar
- 4 eggs
- 2 oranges, zested (Optional)
- 1 tablespoon vanilla extract
- 2 pounds white masa harina (corn flour)
- 3 tablespoons baking powder
- 1 ½ teaspoons ground cinnamon (Optional)
- 1 teaspoon all-purpose flour
Steps
- 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.
