Champurradas

by becky
Created
From the cookbook Pan Y Dulce

Ingredients

  • 250 g (2 c + 1½ Tbsp) all-purpose flour
  • 64 g (heaped ½ c) masa harina
  • 16 g (1 Tbsp + ½ tsp) baking powder
  • 5 g (1½ tsp) kosher salt
  • 113 g (1 stick) unsalted butter, softened
  • 75 g (½ c) granulated sugar
  • 1 large egg
  • 2 g (½ tsp) vanilla extract
  • Sesame seeds, for topping

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, add the all-purpose flour, masa harina, baking powder, and salt and whisk until evenly combined. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment on medium speed, cream the butter and sugar until evenly combined and then add the egg. Add in the flour mixture, half at a time, and mix until a smooth, thicker dough forms.
  4. Place the dough on a lightly floured work surface and, using a rolling pin, roll it out until it is about 3 millimeters thick. Cut 20 cookies with a cookie cutter. Place on a parchment-lined baking sheet. Top with the sesame seeds, place in the oven, and bake for 20 minutes, or until the cookies have a nice golden color and the sesame seeds are toasted.