Pemoles

Name: Pemoles
Yield: makes about 3 dozen
Ingredients: 1 pound leaf lard (see page 11) or vegetable shortening; 1 1/2 cups sugar; 2 eggs; 2 cups masa harina; 1 cup all-purpose flour; 3/4 cups freshly brewed coffee

December 14, 2011

These cookies from Tamaulipas get their crunchy texture from the lard and the corn flour. They are rarely glazed, but you may choose to brush a beaten egg white and dust with sugar before baking them, as I like to do.

Cooks' Note

You can substitute milk for the coffee and 2 teaspoons aniseed in the mixture to prepare the pemoles the way they do in many parts of Veracruz.

Recipe notes

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