Mayra Sibrian
12 cookies
2 sticks or 226 grams unsalted butter, room temperature
200 grams granulated sugar
75 grams brown sugar
1 large egg, room temperature
175 grams all-purpose flour
70 grams Heirloom Yellow Corn Masa Harina
70 grams cornmeal
1 teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon vanilla extract
1 ½ teaspoons cinnamon
1 ½ teaspoons salt
½ cup jam of your choice
Preheat oven to 350 F/ 180 C. Line two baking trays with parchment paper.
In a stand mixer with a paddle attachment (or a bowl with hand mixer), beat the butter and sugars until pale and fluffy, 2-3 minutes on med-high speed. Scrape down the sides of the bowl, add your egg and vanilla and mix again until incorporated.
In a separate bowl, combine the remaining dry ingredients. Mix your flour, masa harina, cornmeal, baking powder, baking soda, cinnamon and salt. Add to the butter and sugar mixture and mix on low until ingredients are incorporated. Be careful not to overmix.
Using a 1.5 oz ice cream scoop (approx. 3 tablespoons), portion out the dough and place onto the lined baking sheets, 3 inches apart. Press each ball of dough lightly so the dome is flat, then press a hole in the center with your thumb. Fill the center with 1 tsp of the jam of your choice. Refrigerate cookies until thoroughly chilled, 30min-1 hour.
Bake the cookies for 15-18 minutes until the edges are golden brown. Cool the cookies completely before enjoying.
2 comments
Hola Marta! Puedes usar cualquier tipo de mermelada que prefieras o que tengas a mano; a Mayra le gusta especialmente la mermelada de ciruela.
Como hacerlas rellenas ?