Corn cookies

 
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Corn cookies

Ingredients

  • 1 (8.25-oz.) can creamed corn
  • 2 tbsp. heavy cream
  • 1/2 c. granulated sugar
  • 1/2 c. (1 stick ) butter, softened
  • 3 tbsp. packed brown sugar
  • 1/2 tsp. kosher salt
  • 1 large egg yolk
  • 3/4 c. all-purpose flour
  • 2/3 c. fine cornmeal
  • 1/4 tsp. baking soda
  • 1/4 tsp. baking powder
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Directions

40 minutes
  • 1Over a medium bowl, drain and press creamed corn through a mesh strainer. In a small pot over medium-low heat, combine 1/4 cup corn liquid, cream, and granulated sugar and cook until thickened and caramel-like, about 8 to 10 minutes. Transfer to heat-proof bowl, then chill in fridge to let cool completely, about 30 minutes.
  • 2In a large bowl using a hand-mixer or in the bowl of a stand mixer, cream together butter, brown sugar, and salt until smooth. Add in cooled corn caramel and continue to beat until mixture is lightened and resembles frosting, 2 to 3 minutes. Add in egg yolk and beat to combine fully, scraping down sides of bowl as needed.
  • 3Fold in flour, cornmeal, baking soda, and baking powder until fully combined. Cover and transfer to the refrigerator and chill for at least 2 hours, preferably overnight.
  • 4Scoop and roll chilled dough into 1 1/2" balls, about 2 tablespoons each. Place in a single layer on a parchment-lined plate or baking sheet and freeze for at least 30 minutes.
  • 5When ready to bake, preheat oven to 350°. Line two baking sheets with parchment. Transfer frozen dough balls to prepared sheets, spaced 4" apart.
  • 6Bake until edges are deeply golden and center is puffy, about 12 minutes.
  • 7Let cool on baking sheets for 5 minutes, then use a fish-spatula to transfer to a cooling rack.
 

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