์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Puchas Salvadoreรฑas
Sweet, chewy cookies made from corn masa, sugar, and cinnamon, often baked until golden brown and slightly crisp on the edges.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Preheat oven to 350ยฐF (175ยฐC). 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure you are using masa harina for tamales, not cornmeal, for the correct texture.
- โThe dough should be soft but not sticky. Add milk sparingly.
- โThese cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a teaspoon of vanilla extract to the dough for added flavor.
- Incorporate finely chopped nuts like pecans or almonds into the dough.