These ring-shaped cookies that resemble little donuts are called coricos. A ring-shaped cookie made with corn flour, (the same flour that is used to make corn tortillas) and shortening or lard. Wait. Are they gluten-free? I think so.
They are a traditional cookie from the northern states of Mexico, especially from Sinaloa and Sonora. My dad’s family comes from Durango, another northern state of Mexico so it’s no surprise these cookies have been around at mostly every family gathering I’ve been to.
My tia Paula (my dad’s sister) and my tia Josefina (my tio’s wife) often made these delicious cookies. At every family gathering whether it was a birthday party, a wedding, quinceanera(sweet 15) , or just getting together with family over the weekend, these coricos never failed to make their presence. That is why these cookies are of such comfort to me and bring back so many wonderful memories. I grew up with these cookies and adored their ring shape. And I’m sure at one point I put them on my finger and pretended to wear a giant edible cookie ring.
A few years back, my tia Paula gave us the recipe for the corico cookies and I was beyond thrilled. Seriously? I can make these anytime I want to? And made them I have… several times, many times, again and again. I save the recipe like a piece of treasure in my treasure chest box. I have yet to perfect my aunt’s perfectly round shaped coricos, but the flavor is what matters most, right?
These corn flour cookies are delicate, slightly sweet, and when you bite into them they have a nice crumbly texture. Yet at the same time they’re soft inside and melt into your mouth. The grains from the corn flour give the cookie an almost finely ground nut texture. These cookies are addictive.
My favorite way to eat them is with a nice big hot cup of café con leche. And yes, I like to dunk my corico inside the coffee even though I sometimes lose the other half.
Every time I make these coricos I go back to those days that I miss so much. I think of my dad and how he would jokingly “shush” me as he’d reach for ONE more cookie. I transport myself to Mexico, the cool brisk air in December, the smell of firewood burning, the posadas, and the pretty festive Christmas decorations. Yes. These cookies have the power to do all of that.
Because these cookies are such a long-lasting tradition in my family I just can’t enjoy the holidays until I have some coricos. I want to keep the tradition of these cookies going and the cherished memories that go along with them alive.
- 2 1/2 cups corn flour
- 1 cup vegetable shortening
- 3/4 cups sugar
- 1 egg
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 3/4 cups evaporated milk (or 6 oz's)
- 1 tablespoon orange zest (optional)
- 1/4 cup dried cranberries (optional)
Slightly adapted from my Tia Paula's Coricos recipe.
*I added orange zest and minced dried cranberries to make them more festive for the holidays.
|First preheat oven to 350 F. Then beat shortening in a medium bowl until it's soft and creamy. Add the egg and sugar and combine really well. Next, add 2 cups of corn flour, evaporated milk, baking powder, salt, and vanilla. Blend well with a wooden spoon.|
|Chill in the refrigerator just until the dough can be worked with.|
|Form 1 oz size balls using a scale or using a 1/8 measuring cup. Roll out into logs and then join the two ends together to make a donut ring shape. Place them on a parchment-line cookie sheet.|
|Bake for 25-30 minutes or until the tops start to turn a golden brown color and the bottom looks medium brown.|