Coricos (Mexican Corn Cookies)

Step 1

Pour water into a medium saucepan and add piloncillo, cinnamon stick, anise star, and whole cloves.

Step 2

Bring to a boil, set the heat to low, and simmer while stirring from time to time until piloncillo is dissolved and a light syrup has formed (about 10 minutes).

Step 3

Allow to cool down completely.

Step 4

Place butter in the bowl of a stand mixer. Add salt and, using the wire whip, mix at high speed until light and fluffy (about 7 minutes).

Step 5

Add the eggs and mix at high until fully incorporated.

Step 6

Add masa harina, and baking powder. Use the paddles and knead the dough at low speed while pouring the piloncillo syrup until everything is fully incorporated.

Step 7

Pinch a little bit of the dough and roll it into a ball with your hands.

Step 8

Roll the ball into a rope about 5-6 inches (13 cm) long.

Step 9

Take both ends of a rope and overlap them, pressing a little bit to make a ring shape. Repeat with all ropes until all are shaped

Step 10

Transfer shaped cookies to a baking sheet lightly floured with masa harina.

Step 11

Preheat oven to 360°F/180°C

Step 12

Bake for 15 to 18 minutes or until the cookies are lightly brown.

Step 13

Remove the sheet from the oven and leave it to rest for 5 minutes.

Step 14

Carefully, using a spatula, remove the cookies and place them on a cooling rack.

Step 15

Enjoy the corn cookies right away or store them in an airtight container.