Mexican pastry recipes are typically written in comically large quantities. A kilo of flour for everything. Half a kilo of lard. 100 empanadas or 500 cookies later, you’re done. The size of these recipes speak volumes of the Mexican love for baked goods. Thankfully, through the magic of the metric system, these recipes are easy to scale down to a more manageable size.
Coricos are not one of Mexico’s best known pastries, due perhaps to their regional nature and their simplicity. They are mostly eaten in the northern states of Sonora and Sinaloa, and consist mostly of instant corn flour, sugar and lard. They’re only slightly sweet, and their corn flavor is softened by milk. They could be described as a baked atole. These simple cookies pair perfectly with a cup of sugary milky coffee.
With a mixer fitted with a paddle attachment, cream the lard until soft. Add the sugar and mix until well incorporated. Follow with the egg, lime juice and zest. With the mixer running, slowly add the dry ingredients. Once the flour has been fully incorporated, add 1/3 of a cup of warm milk. Mix until the dough comes together and begins to separate from the bowl. The consistency should be soft, and just slightly tacky, but not enough to stick to a clean surface. If necessary, mix in more milk, one tablespoon at a time. Rest the dough for 30 minutes, well wrapped, to allow the flour time to hydrate properly. Divide the dough into smooth portions about 2 inches in size. Working on a clean surface, roll into a smooth tube of approximate 1/2″ in diameter. Curl into a donut shape, overlapping by about 1/2″ and flattening to seal. It is helpful to use a round cookie cutter as a guide. Brush with egg wash, if desired, and bake at 350ºF for 20 to 25 minutes, or until golden and firm but yielding to the touch.Coricos Sonorenses - Sonoran Corn Cookies
Cucumbers and limes 
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