Corn Masa Cookies

Pemoles as made by the best Veracruzan cooks are based on fresh masa, air-dried at home and then ground to a fine flour. It is not exactly the same as the commercial masa harina that I use here, because fresh masa is very perishable and sours slightly in the process of drying. I miss the little acid note, but this version of pemoles, adapted from a recipe that Ángeles Juárez Molina gave me in Tuxpan, is still delectable. The cookies have a rich, complex, elusive flavor, with a deligh