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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.
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2
Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
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3
(See page 27 for notes on this process.)
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4
Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt.
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5
Mix just until the dough comes together, no longer than 1 minute.
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6
Scrape down the sides of the bowl.
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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.
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8
Pat the tops of the cookie dough domes flat.
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9
Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week.
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10
Do not bake your cookies from room temperaturethey will not bake properly.
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11
Heat the oven to 350F.
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12
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans.
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13
Bake for 18 minutes.
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14
The cookies will puff, crackle, and spread.
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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.
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16
Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.
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17
At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
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18
We use corn flour in the corn cookies to deepen the flavor.
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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).
