Best Corn Cookies (Best Quarantine Recipe)
Ingredients
>16
tbsp unsalted butter at room temperature
>1.5
cups sugar
>1
extra large egg
>225
g flour (or 1 1/3 cups, measured)
>45
g corn flour, by weight (or 1/4 cup, measured)
>65
g freeze-dried corn powder, by weight (or 2/3 cup, measured)
>3/4
tsp baking powder
>1/4
tsp baking soda
>1
tsp salt(according to your taste)
Instructions
In
the bowl of a stand mixer, use the paddle attachment to spread the
butter around the bowl. With the mixer on low, stream in the sugar,
and cream on medium high for 1 minute. Scrape down the sides of the
bowl, then add the egg and beat for another minute on medium high
speed, until incorporated.
Whisk
to combine the flour, corn flour, corn powder, baking powder, baking
soda, and salt. Add it to the mixer and mix on low speed until just
combined (it may look crumbly, but should hold together).
Portion
out big mounds onto two baking sheets using a medium cookie scoop.
Press each dough mound with your fingers to flatten slightly.
Refrigerate for 1 hour.
Preheat
the oven to 350 degrees F and bake the cookies for 18 minutes, until
they are lightly browned on the outside. Let them cool on the pan
until their shape has set enough that you can pick them up with a
spatula. Enjoy!
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