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1
To start we'll prepare the corn. Separate the kernels from the cob by running a sharp knife against the cob.
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2
Then with the back of the knife, scrape the remaining kernels and corn milk from the barren corn hull.
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3
Next, chop up the corn cob so that it can fit into a small saucepot, add the kernels and the milk (this time from a cow) and bring it to a simmer over medium heat.
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4
When it simmers turn off the heat and let it steep for ten minutes to infuse the milk with that corn flavor.
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5
In a food processor add flour, powdered sugar and white sugar and pulse it till it's fine.
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6
Squeeze the corn milk from the corn cob and discard.
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7
Add the corn and milk - reserving 1/4 of it for later - into the food processor along with butter, salt, and vanilla.
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Pulse until smooth.
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9
Then add the rest of the corn and the cranberries and pulse it a couple of times, being cognizant of leaving chunks of corn and cranberry in the batter for texture and color.
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10
Preheat the oven to 375 F.
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11
Fill a pastry bag and chill it in the freezer while the oven is heating up.
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12
Butter a cookie pan and pipe cookies 1 1/2 inches in diameter. Leave a generous space between each cookie for they will spread.
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13
Tap the pan on a dishcloth to get rid of any air bubbles that might be underneath the surface and bake for 13-16 minutes, or until the edges are golden and the tops look dry.
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14
I suggest serving them in stacks, maybe you place a pad of butter on top or drizzle some maple syrup. Just remember to serve them hot right out of the oven. And as always, Chow!
