In this country Cinco de Mayo represents a celebration of Mexican heritage that all citizens can enjoy. In Mexico it is a celebration of the Mexican army’s victory over the French in the Battle of Puebla which took place May 5, 1862. I thought it might be fun to find an authentic gluten free Mexican cookie to help celebrate Cinco de Mayo. Traditional Mexican recipes are often gluten free given that the staple grain of Mexico is corn. The cookies; Coricos are a corn flour cookie traditionally made in Sonora in the Northeast part of Mexico. These cookies are naturally gluten free.
Here is my adaptation of a recipe taken from a blog called Prieta’s Notes
Recipe for Coricos (about 36)
1 c vegetable shortening, 1 c sugar, 2 eggs, 2 1/4 c corn flour (make sure it is labeled Gluten Free), 1 tsp baking powder, 1 tsp vanilla,1/2 tsp salt,1/8 c warm water or orange juice (optional)
In a bowl, cream; shortening, sugar and vanilla until well blended. Add eggs and continue blending. Add corn flour, baking powder and salt. Mix well. If you need a bit more moisture, add a bit of orange juice or water. Place dough by rounded tsp onto a parchment paper covered cookie tray and cook at 375 F for approx. 12-15 minutes. Start checking at ten minutes. You want the cookies to appear light brown. Do not overcook. In Mexico it is traditional to form rings from the dough, I prefer drop style because it takes less time. This not to sweet cookie is great with coffee and is often eaten in the morning. Have a sweet Cinco de Mayo.