Corn Masa Cookies from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
Pemoles as made by the best Veracruzan cooks are based on fresh masa, air-dried at home and then ground to a fine flour. It is not exactly the same as the commercial masa harina that I use here, be...
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Ingredients
- 4 cups (about 1 pound) masa harina
- 1½ cups sugar
- 1 tablespoon instant espresso
- 1 cup hot water
- ½ cup vegetable shortening, at room temperature
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoons lard, at room temperature
- Grated zest of 1 lime
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