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Puchas Salvadoreñas
Sweet, chewy cookies made from corn masa, sugar, and cinnamon, often baked until golden brown and slightly crisp on the edges.
ð§ ææ
- 2 cups Fine corn masa harina(for tamales, not cornmeal)
- 0.75 cup Granulated sugar(plus more for dusting)
- 1 tsp Ground cinnamon(plus more for dusting)
- 0.5 tsp Salt
- 0.5 cup Butter(softened)
- 1 large Egg
- 0.25 cup Milk(or as needed)
ðšâð³ äœãæ¹
- 1
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2
In a large bowl, whisk together the masa harina, sugar, cinnamon, and salt.
- 3
Add the softened butter and egg to the dry ingredients. Mix until combined.
- 4
Gradually add milk, 1 tablespoon at a time, until a soft, pliable dough forms. Do not make it too sticky.
- 5
In a shallow dish, combine extra sugar and cinnamon for dusting.
- 6
Roll the dough into small balls, about 1 inch in diameter. Flatten each ball slightly and then roll in the cinnamon-sugar mixture.
- 7
Place the cookies on the prepared baking sheets, about 1 inch apart.
- 8
Bake for 15-20 minutes, or until the edges are lightly golden brown and the cookies are firm to the touch.
- 9
Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
ð¡ ããã®ã³ã
- âEnsure you are using masa harina for tamales, not cornmeal, for the correct texture.
- âThe dough should be soft but not sticky. Add milk sparingly.
- âThese cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
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- Add a teaspoon of vanilla extract to the dough for added flavor.
- Incorporate finely chopped nuts like pecans or almonds into the dough.