This recipe is an adaptation of the Momofuku Milk Bar recipe. Freeze dried corn is not something that you come across all the time. But today I found it at my local spice shop. Freeze dried corn can be used in a variety of different things soups, cornbread muffins and pancakes. But today I’m using it for cookies.
We had these for dessert on Christmas Eve and they were delicious.
Gluten Free Corn Cookies
Two sticks, or 225 g butter, room temperature
1 1/2 cups sugar
1 1/3 cups, or 225 g, brown rice flour
1/4 cup, or 45 g, cornmeal
2/3 cup, or 65 g freeze dried corn
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 teaspoon kosher salt
Small bowl of sugar and a small juice glass, for pressing down the round balls of dough.
Combine butter and sugar in a stand mixer fitted with the paddle hook. Cream together on medium-high speed for two minutes. Scrape down the bowl and add egg and bat for an additional seven minutes.
In a blender, I used a Vitamix blender with a dry blade carafe, combine cornmeal and freeze dried corn. Blend to a fine powder.
Reduce the speed of the mixer to low and add brown rice flour, cornmeal/freeze dried corn powder mixture, baking powder, baking soda, and kosher salt.
Using a small ice cream scoop, scoop out small balls onto a Silpat or parchment lined baking sheet. Using a small glass dipped in sugar, flatten the top of each cookie. Do not bake the cookies at room temperature because they will run.
Cover the cookies with plastic wrap and refrigerate for at least one hour, and up to 24 hours.
Preheat the oven to 350°.
Bake for 15 to 18 minutes. The cookies will, puff up and become brown on the edges, do not over bake. Allow the cookies to cool baking sheet. Cookie should be eaten within the first 3 to 4 days. If they last that long, I found that the second day is probably the best. The cookies have time for their flavor to develop at this point. The cookies will also freeze for up to a month very well.