Corn Shortbread Cookies
This recipe for Corn Shortbread Cookies came from one of my favorite cookbooks, Momofuku Milk Bar. A Cookbook by Christina Tosi. I posted another fabulous recipe from this same book here: Marshmallow Cornflake Chocolate Chip Cookies. She takes a very unconventional approach to baking and creates extraordinary flavor combinations. If you enjoy adventurous baking, I highly recommend this cookbook.
This cookie is a basic, buttery shortbread cookie with the exception of one quirky ingredient: freeze dried corn powder.
This is the brand I use, and I ordered it on Amazon. You can find it here. The original recipe also uses corn flour, but I opted out of using it. I also used salted butter, decreased the salt, and added vanilla. My recipe below reflects all of my changes.
I process the freeze dried corn until it’s somewhat the consistency of sand. Then it is combined with the remaining dry ingredients.
After combining and mixing the ingredients, scoop the dough into balls. I used a medium scoop and the yield was about 25 cookies. Here is the link to the scoop I used.
Lightly press the tops of the cookies down, cover with plastic wrap, and place in the freezer. Once they are frozen, you can transfer them to a gallon size ziplock bag. They need to go straight from the freezer to the oven.
This is a unique and delightful take on a shortbread cookie. The corn gives it a really complex and unexpected flavor. I hope you will try them.
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Corn Shortbread Cookies
Ingredients
- 1 cup (225 g) (2sticks) butter
- 1 -1/2 cups (300 g) sugar
- 1 egg
- 1 tsp vanilla
- 1 -1/2 cups (265 g) flour
- 3/4 cup (73 g) freeze dried corn powder {see my post for source}
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
Instructions
- Using the paddle attachment of a stand mixer, cream butter and sugar together on medium high for 3 minutes.
- Add the egg and vanilla and beat for 7 minutes.
- Combine flour, corn powder, baking powder, and salt.
- Add to butter mixture and mix on low speed just until combined.
- Scoop dough with a medium cookie scoop onto a parchment-lined cookie sheet. Pat the tops down slightly with fingers.
- Cover with plastic wrap and place the cookie dough in the freezer for at least an hour. (After they are frozen, you can place them in a gallon ziplock bag and return to the freezer until needed).
- Bake at 350° for 9-10 minutes on a parchment-lined cookies sheet. Cool on a wire rack.
