Coricos Sinaloenses (Sinaloa Corn Cookies)

Instructions

1. Make the syrup: put the piloncillo, water and cinnamon stick in a small saucepan over medium heat and simmer, stirring, until the piloncillo has fully dissolved and the syrup bubbles, 3 to 5 minutes. Remove the cinnamon stick and let the syrup cool to room temperature, about 20 minutes.
2. Whisk the masa harina, baking powder and fine salt together in a bowl.
3. In a large bowl, beat the unsalted butter and vegetable shortening with a wooden spoon or mixer until creamy, about 2 minutes, then beat in the egg until smooth.
4. Add half of the masa harina mixture and half of the cooled syrup and mix, then add the rest of both. Knead with your hands into a soft, smooth dough that feels like modeling clay and does not crack when pressed.
5. Cover the dough and let it rest 20 minutes so the masa harina hydrates. Meanwhile heat the oven to 350°F (175°C) and line the baking sheets with parchment.
6. Pinch off 15 g pieces of dough (about a heaped tablespoon). Roll each into a rope about 1/2 inch (1 cm) thick and 5 inches (12 cm) long, bring the ends together, overlap them slightly and press to seal into a ring.
7. Set the rings 1 inch (2.5 cm) apart on the sheets, about 20 per sheet.
8. Bake one sheet at a time on the middle rack until the tops are dry and the bottoms are golden brown, 15 to 18 minutes.
9. Let the coricos cool on the sheet for 10 minutes, since they are fragile while hot, then move them to a rack to cool completely and crisp, about 30 minutes.