Chocolate-Dipped Masa Galletas
By Dani Lind - Winter 2017 Issue
Although not a traditional recipe, these delicious cookies are a tribute to the panaderias and hot chocolate factories of Oaxaca, where the mingled scents of baked goods, fresh masa corn tortillas and chocolate is simply intoxicating.
Recipe Detail Serves: 30 15 minutes Prep Time, 15 minutes Cook Time
Heat oven to 350 degrees.
Cream together butter and sugar until light and fluffy. Mix in eggs one at a time, then vanilla and salt. Thoroughly beat in masa harina, then flour, scraping down sides as you go to form a cohesive dough.
Spoon out dough to form one-and-a-half-inch balls and place on ungreased cookie sheet with a few inches space between. With wetted hands, place your index, middle and ring fingers flat over each cookie and gently press into about a 3-inch circle. Bake for 10 to 14 minutes, until golden and starting to brown just a bit on the edges and ridges. Let cool on racks.
Meanwhile, in a double boiler over barely simmering water, melt coconut oil with the chocolate and spices, stirring occasionally. Once melted, turn off the heat and let sit over the warm water until cookies are cool enough to handle.
Dip each cookie halfway into the chocolate and set aside on a piece of parchment. Let cool completely to avoid sticking, then store in an airtight container in a cool place.