Following up on my recent story in Zester Daily about delicious corn masa cookies I discovered in Nicaragua, we took photographs of the method in hopes that you’ll find them as easy to make as I did. Sweet rosquillas are Nicaragua’s answer to shortbread, but wheat-free. Both sweet and savory versions of mass-produced rosquillas are ubiquitous in the markets and on street corners all around the country. Peddlars hawked them at the bus terminal where we started our journey but they are not the same as those I learned to make in El Lagartillo. I have no doubt that the national obsession with this ancient biscuit goes back several thousand years to harvest or religious celebrations. Because most people will find it inconvenient to make fresh masa, I have adapted the rosquilla recipe for the American kitchen using masa harina flour, easily found in Latin American markets. If you are inclined to try making fresh corn dough, Zarela Martinez describes the process, here. For more about the magical cookie and my recipe, see my previous story.
Rosquillas (Nicaraguan Corn Masa Cookies)
Makes about 20 cookies
In my own kitchen, I make the rosquillas even if I cannot get fresh ground masa. Instead, I use masa harina, masa flour which is available in Hispanic markets.. Unlike an American sugar cookie, the use of masa harina rather than wheat flour results in a crispy but tender cookie with a pleasantly gritty texture not unlike that of Scottish shortbread.
Note that Bob’s Red Mill brand masa harina, while organic, doesn’t taste like the original or have the same fine texture, so you won’t be able to make authentic-tasting rosquillas with it.
The simple cookie has two characteristic shapes. The first, like those of Francisca’s in the photo, is circular and fairly flat, pressed with fingers to resemble a flower. Francisca heaped a bit of loaf sugar, which has a rich, molasses-like flavor, in the center to resemble the disc of a daisy.
The alternative shape is a loop, formed by rolling out little balls of the dough into thin ropes and pinching the two ends together, like an oval-shaped pretzel. Because rosquilla dough is crumbly in nature, the loops can be a bit more challenging to form, but persevere, it’s doable. Historic recipes for rosquillas prescribe lard. Francisca used a butter-like shortening. I use butter.
The water that is called for in this recipe replaces the natural moisture in fresh masa dough.
As for the topping, there is no substitute for the artisanal brown loaf sugar described that is sold in Hispanic markets. If you cannot find it, leave off decorating with sugar. The cookies are delicious with or without it.
For the cookies:
1 stick (8 tablespoons or ¼ pound) unsalted butter at room temperature
¾ cup granulated sugar
2 cups instant corn masa, also called masa harina
½ teaspoon baking soda
¼ teaspoon salt
½ cup water at room temperature
For the topping:
1 cup brown loaf sugar, shaved or coarsely grated
1. Preheat an oven to 350 F.
2. In the vessel of an electric food mixer or in a large mixing bowl, cream the butter until it is light and fluffy. Add the granulated sugar in a slow, steady stream, continuing to beat until the mixture is well blended and creamy.
3. Whisk together the masa harina, baking powder, and salt.
4. To the creamed butter, add the water, alternating with blended dry ingredients. Beat the mixture with the paddle attachment of the electric food mixer, or by hand with a wooden spoon until a uniform dough is formed.
5. Line two baking sheets with bakers parchment. Scoop up a rounded tablespoon of dough and form it into a ball. Repeat this process and arrange 12 balls of dough on each of the parchment-lined pan, leaving at least an inch between each.
For the flower shape, press the bottom of a glass onto each ball to flatten to about ¼-inch, or flatten each by hand. The edges will appear to crack, but the cookie will stay intact and the rustic texture will just decorate the edges.
Use your fingers to make indentations first in the center, and then around the perimeter, sculpting a daisy shape. The idea is not only to give the cookie a decorative shape, but to thin out the disks for even baking from their perimeter through to their centers, making the cookies lighter and crunchier than if they were simply flattened.
6. If decorating with loaf sugar, after forming the flower shape, spoon about a small mound onto the center of each round.
For the loop shape, roll a similar-sized ball of dough into as thin a rope as you can manage, wetting your fingers lightly as you work to prevent the dough sticking to your fingers, if necessary. Pinch the two ends together to form an oval. The easiest method is to roll out each rope directly on the parchment-lined baking sheet, then pinch the ends together. This avoids the unnecessary step of lifting the loop from board to baking sheet and breaking it in the process.
7. Slide the rosquillas onto the middle rack of the oven and bake until cooked through and lightly browned on the bottom and around the edges, 20-25 minutes.
8. Transfer them at once to wire racks to cool completely. Store over night or for up to two weeks in air-tight containers, chilled.