Corn Cookies

1. 1

   Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes.

2. 2

   Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.

3. 3

   (See page 27 for notes on this process.)

4. 4

   Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt.

5. 5

   Mix just until the dough comes together, no longer than 1 minute.

6. 6

   Scrape down the sides of the bowl.

7. 7

   Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan.

8. 8

   Pat the tops of the cookie dough domes flat.

9. 9

   Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.

10. 10

    Do not bake your cookies from room temperaturethey will not bake properly.

11. 11

    Heat the oven to 350F.

12. 12

    Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans.

13. 13

    Bake for 18 minutes.

14. 14

    The cookies will puff, crackle, and spread.

15. 15

    After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.

16. 16

    Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.

17. 17

    At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

18. 18

    We use corn flour in the corn cookies to deepen the flavor.

19. 19

    If you cant find corn flour, you can substitute 40 g (1/4 cup) flour and 8 g (4 teaspoons) freeze-dried corn powder (see page 18).

* Per serving · 4 servings · Values may vary.