Molletes

Molletes (the cookie kind, not the open-faced bean sandwich) are a traditional Mexican shortbread-style cookie with a sandy, crumbly bite thanks to a generous scoop of cornmeal in the dough.

Butter and egg yolks make these rich without being heavy. The cornmeal gives a subtle grit that sets them apart from a standard butter cookie. You’ll know the dough is right when it holds together when pressed but still feels a bit soft. If it’s too sticky to shape, add flour a tablespoon at a time, but go easy. Too much flour and you lose that tender, melt-in-your-mouth quality.

The pine nuts pressed into the top in a spoke pattern aren’t just decoration. They toast as the cookies bake, adding a buttery, resinous crunch that plays off the cornmeal perfectly.

Kitchen Tips

• Let the cookies cool on the baking sheet for a few minutes before moving them. They’re fragile right out of the oven and firm up as they rest.
• Slightly softened butter (not melted, not cold) is key for creaming. You want it pliable but still holding its shape.
• Press the pine nuts gently but firmly into the discs. If they’re just sitting on top, they’ll pop off after baking.

Variations

• Substitute pecans for the pine nuts for a more Southern spin.
• Add ½ teaspoon of cinnamon to the dough for a warm, spiced version.
• Roll the edges in coarse sugar before baking for extra sparkle and crunch.