Tag Archives: what to do with masa harina

These Cookies Get A Little Bling

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Cookie stamps give these cookies a showy appearance. But you can also flatten the dough balls with the bottom of a drinking glass.
Cookie stamps give these cookies a showy appearance. But you can also flatten the dough balls with the bottom of a drinking glass.

“I Want to Eat Cookies.”

That’s the title of this cookbook (Hardie Grant, 2025), of which I received a review copy.

But it could just as easily be my daily mantra.

Because left to my own devices, I would eat cookies every day — morning, noon and night.

Good thing this purse-sized book has more than 90 recipes to tempt should I ever make good on that.

The cookbook is by Ellen Morrissey, a New York City-based writer and editor who is a former editorial director for special projects for Martha Stewart Living.

You’re sure to find just the cookie to satisfy your sweet tooth from a collection that includes “Brown Butter and Toffee Chip Cookies,” “Milk Chocolate Hazelnut Meringues,” “Whisky Currant Shortbread,” “Sugar-Spiced Grahams,” and “Yo Yos with Berry Buttercream.”

With a half-full bag of masa harina in the freezer, I couldn’t help but want to give “Glazed Masa Harina Cookies” a try.

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Discover What’s Sure To Be Your New Favorite Cornbread — Made with Masa Harina

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Ditch the cornmeal for masa harina instead for this outstanding cornbread.
Ditch the cornmeal for masa harina instead for this outstanding cornbread.

When a craving for cornbread hit one day, Los Angeles recipe developer Jess Damuck didn’t run to the store upon realizing she was out of cornmeal. Nope, instead she reached for masa harina instead.

And in the process created the very best version of cornbread.

Moist, fluffy yet somehow crumbly, “Masa Harina Cornbread” exudes deep corn taste like there’s no tomorrow.

The recipe is from her new cookbook, “Health Nut” (Abrams), of which I received a review copy.

Don’t let the title scare you, as this isn’t a rigid cookbook filled with good-for-you recipes that aren’t necessarily the most satisfying. Instead, Damuck, a former culinary producer for Martha Stewart Living Omnimedia, has assembled more than 100 recipes that make use of real butter, real cheese, and whatever type of milk you prefer.

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