Sinaloa-Style Corn Flour Christmas Cookies

Ingredients

• 200 g vegetable shortening (All‑vegetable shortening such as Crisco; use a little over half a 13.6 oz tub)
• 1 tsp baking soda (regular baking soda)
• 1.25 cup granulated sugar (white sugar; brown sugar can be used for a deeper flavor)
• 1 large egg (room‑temperature)
• 4 cup corn flour (masa harina) (Maseca brand preferred; not cornmeal or corn starch)
• 1 tsp baking powder (regular double‑acting)
• 0.25 tsp salt (fine sea salt)
• 140 ml orange juice (freshly squeezed preferred)
• 2 tbsp lemon juice (freshly squeezed; lime juice can be used for a different tang)
• 2 tbsp extra corn flour for dusting (to prevent sticking on work surface and baking sheet)

Instructions

1. Cream shortening with baking soda

   Place 200 g vegetable shortening in a mixing bowl, add 1 tsp baking soda and beat on medium speed until smooth and slightly fluffy.

   Time: PT5M

2. Incorporate sugar

   Add 1 ¼ cup granulated sugar in three portions, whisking after each addition until fully dissolved and the mixture looks creamy.

   Time: PT5M

3. Add the egg

   Crack 1 large egg into the bowl and continue whisking until the batter becomes light and fluffy.

   Time: PT2M

4. Combine dry ingredients

   In a separate bowl whisk together 4 cup corn flour, 1 tsp baking powder and ¼ tsp salt until evenly distributed.

   Time: PT2M

5. Mix dry into wet

   Gradually add the dry mixture to the wet batter using a dough hook or wooden spoon, mixing until the dough looks crumbly but cohesive.

   Time: PT3M

6. Add orange juice

   Pour 140 ml fresh orange juice into the dough and mix until fully incorporated, giving the dough a slightly smoother feel.

   Time: PT2M

7. Add lemon juice

   Stir in 2 tbsp freshly squeezed lemon juice until the dough is uniform and a little more pliable.

   Time: PT1M

8. Rest the dough

   Cover the bowl with a damp cloth or plastic wrap and let the dough rest for 30 minutes at room temperature.

   Time: PT30M

9. Preheat oven

   While the dough rests, preheat the oven to 300 °F (150 °C).

   Time: PT10M

   Temperature: 300°F

10. Shape the cookies

    Lightly dust your work surface with extra corn flour. Take golf‑ball‑size pieces, knead briefly to remove air, then roll into logs and shape into traditional Sinaloa forms – balls, coils, or cat‑paw prints. Place on the greased baking sheet.

    Time: PT10M

11. Bake

    Bake the shaped cookies in the preheated oven for 40‑55 minutes, checking at the 40‑minute mark. They are done when the edges are lightly golden and the tops are firm to the touch.

    Time: PT45M

    Temperature: 300°F

12. Cool and set

    Remove the cookies from the oven, let them rest on the sheet for 10 minutes so the shortening solidifies, then transfer to a cooling rack to cool completely.

    Time: PT10M

Nutrition Facts

Calories

384

Protein

3.5 g

Carbohydrates

50 g

Fat

16.7 g

Fiber

2.8 g

Ingredient Substitutions

• Instead of vegetable shortening: butter, vegetable oil
• Instead of granulated sugar: brown sugar, coconut sugar
• Instead of egg: flax egg (1 tbsp ground flax + 3 tbsp water)
• Instead of corn flour (masa harina): masa harina, cornstarch (will change texture)
• Instead of orange juice: store‑bought 100 % orange juice
• Instead of lemon juice: lime juice

Equipment Needed

• mixing bowl
• hand mixer or stand mixer with whisk attachment
• dough hook (optional) (optional)
• measuring cups and spoons
• kitchen scale (optional) (optional)
• baking sheet
• parchment paper or greased sheet
• plastic wrap or damp cloth
• rolling pin (optional) (optional)
• cookie cutter or shaping tool (optional) (optional)
• cooling rack
• oven

Critical Steps — Do Not Skip

• Cream shortening with baking soda until fluffy
• Achieve crumbly but cohesive dough after mixing dry ingredients
• Rest the dough for 30 minutes to hydrate corn flour
• Bake at 300 °F until lightly golden (40‑55 min)

Chef Tips from the Video

• Dust the work surface generously with corn flour to prevent sticking.
• For extra flavor, add a pinch of cinnamon or orange zest to the dough.
• Use parchment paper for an even bake and easy cleanup.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 5 days.

Freezer: Freeze in a single layer, then transfer to a zip‑top bag; keep for up to 2 months. Thaw at room temperature before serving.

Room temperature: Best consumed within 2 days if kept in a sealed tin.

Make-Ahead Tips

• The dough can be covered and refrigerated for up to 24 hours before shaping.
• Baked cookies keep well sealed for several days or can be frozen for longer storage.