Paledonias (Venezuelan Cornmeal Cookies)

🧂 Ingredients

• 2 cups Masarepa (pre-cooked cornmeal for arepas)(Ensure it's masarepa, not corn flour or cornmeal for other uses.)
• 1/2 cup Granulated sugar
• 100g Unsalted butter, softened(About 7 tablespoons or a little less than 1 stick.)
• 1 tablespoon Anise seeds(Lightly crushed for more flavor, if desired.)
• 1/4 cup (approx.) Water(May need slightly more or less depending on humidity and masarepa.)

👨‍🍳 Instructions

1. 1

   Preheat your oven to 180°C (350°F). Line two baking sheets with parchment paper.

   ⏱️ 5 minutes
2. 2

   In a medium bowl, combine the masarepa, granulated sugar, and anise seeds. Whisk together until well incorporated.

   ⏱️ 3 minutes
3. 3

   Add the softened butter to the dry ingredients. Using your fingertips or a pastry blender, cut the butter into the mixture until it resembles coarse crumbs. There should be no large lumps of butter remaining.

   ⏱️ 7 minutes
4. 4

   Gradually add the water, about 1 tablespoon at a time, mixing with a fork or your hands until a cohesive dough forms. The dough should be firm enough to hold its shape but not sticky. Be careful not to over-hydrate.

   ⏱️ 5 minutes
5. 5

   Take small portions of dough (about 1 teaspoon each) and roll them between your palms to form small balls. Flatten each ball slightly into a disc, about 1/2 inch thick and 1.5 inches in diameter. Place the formed cookies onto the prepared baking sheets, leaving about 1 inch between them.

   ⏱️ 10 minutes
6. 6

   Bake for 18-22 minutes, or until the edges are lightly golden brown and the cookies feel firm to the touch. They will continue to crisp up as they cool.

   ⏱️ 20 minutes
7. 7

   Let the paledonias cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature.

   ⏱️ N/A (cooling time)

💡 Pro Tips

• ✓For a stronger anise flavor, lightly crush the seeds before adding them.
• ✓The texture should be firm and crunchy once cooled.
• ✓Masarepa is crucial for the correct texture; do not substitute with regular cornmeal or corn flour.
• ✓Adjust water amount as needed; the dough should be pliable but not sticky.

🔄 Variations

• Omit anise seeds for a simpler corn cookie.
• Add 1/2 teaspoon of ground cinnamon along with the anise seeds for a warm spice note.
• For a slightly sweeter cookie, increase sugar to 2/3 cup.

🥗 Nutrition

Per serving