Champurradas (Guatemalan Cookies)

Serves     24, 2 ½‐ to 3‐inch cookies Ingredients:


½ c butter or, if you must, margarine, softened
1/3c sugar, up to ½c if you want a sweeter cookie
1½ c flour
½ c yellow hasa marina (fine corn flour), or just use more flour
4T medium grind cornmeal
½ t baking powder
¼ t salt 1 egg, lightly beaten
1T sesame, preferably brown but any will do


Preheat oven to 350 degrees. In a large bowl, cream together the butter and sugar until fluffy. In a
separate bowl, whisk together the dry ingredients (sugar through cornmeal). Add beaten egg to butter
and sugar mixture and beat well until completely combined. Add dry ingredients to butter, sugar, egg
mixture and stir until a thick dough forms. Pinch off small pieces of dough and roll into about 1½ ‐ inch
balls. Place on cookie sheet (I lined them with parchment but non‐stick would be fine, too) and carefully
flatten to make them about ¼ ‐ inch thick and 2½ ‐ 3 – inches around. They are supposed to be fairly
large. Sprinkle with sesame seeds (what is it with the word “sprinkle” this month?) and press them
lightly into the dough with the back of a spoon. The edges will crack slightly – this is fine and actually
makes the edges look scalloped. Bake cookies for 12 – 15 minutes, or until edges are golden brown. Cool
on rack until completely cool. These will keep in an airtight container for at least a few days.


Notes and Instructions