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Sinaloa-Style Corn Flour Christmas Cookies
Traditional gluten‑free Mexican Christmas cookies made with corn flour (Maseca), vegetable shortening and a hint of citrus. Crispy on the edges, tender inside, and perfect for holiday gatherings or gifting.
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Cost Breakdown
Critical Success Points
- • Cream shortening with baking soda until fluffy
- • Achieve crumbly but cohesive dough after mixing dry ingredients
- • Rest the dough for 30 minutes to hydrate corn flour
- • Bake at 300 °F until lightly golden (40‑55 min)
Safety Warnings
- • Handle the hot oven and baking sheet with oven mitts.
- • Shortening is hot after baking; allow cookies to cool before touching.
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