Masas Secas Recipe

Cream butter and sugar

Room-temperature unsalted butter (1 cup) and granulated sugar (1 cup): place in a large mixing bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium-high until light and fluffy, about 3–4 minutes, scraping the bowl once.

Add yolks and vanilla

Add the 2 egg yolks one at a time, beating briefly after each addition until incorporated. Add 1 teaspoon vanilla extract and mix until combined, about 30 seconds.

Combine dry ingredients

In a separate bowl whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt until evenly distributed.

Form dough

Reduce mixer to low and add the dry ingredients to the butter mixture in three additions, mixing just until the dough comes together and no large streaks of flour remain. Avoid overmixing. The dough should be soft but not sticky; if too dry add 1 teaspoon milk at a time (not listed above) as needed.

Chill dough

Turn dough out onto a piece of plastic wrap, flatten into a disk, wrap well and refrigerate for at least 1 hour (or up to 2 days). Chilling firms the butter and makes the dough easier to shape.

Prepare for shaping

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Divide chilled dough into 4 equal portions (about 250–300 g each). Keep portions not in use refrigerated.

Basic round cookies

For plain butter cookies: roll the first portion into a log about 1-inch (2.5 cm) diameter, chill 15 minutes if it softened, then slice into 1/4–1/2-inch rounds. Place rounds 1 inch apart on prepared sheets.

Cinnamon variety

To a second portion, gently knead in 1 teaspoon ground cinnamon until evenly distributed. Roll or press into desired shape (rounds, crescents) and place on the baking sheet.

Cocoa variety

To a third portion, sift and knead in 2 tablespoons unsweetened cocoa powder until uniform; if dough is crumbly, press it together with fingertips. Shape as desired and place on baking sheet.

Nut/Almond variety

Press the fourth portion into a thin rectangle and sprinkle 1 cup finely chopped toasted almonds over the surface; press gently to adhere, then roll up or fold and slice to create studded cookies. Alternatively, knead the almonds into the dough before shaping.

Bake

Bake cookies in the preheated 350°F (175°C) oven for 10–14 minutes, depending on size and thickness. Cookies are done when edges begin to color lightly and centers are set. Rotate pans halfway through for even baking.

Cool

Allow cookies to cool on the baking sheet for 3–5 minutes, then transfer to a wire rack to cool completely.

Dusting and dipping

For powdered-sugar finish: once fully cool, dust cookies lightly with 1/2 cup powdered sugar using a fine sieve. For chocolate-dipped cookies: melt 1/2 cup dark chocolate gently (double boiler or microwave in 20-second bursts, stirring). Dip half of each cookie into the melted chocolate, place on parchment and let chocolate set (chill 10–15 minutes to speed setting).