Corn Cookies

I have been aware of Christina Tosi's respectable status in the commercial food world for some time, but was just recently introduced to her cookbook (Momofuku Milk Bar) via a friend. Her recipes are so odd and comforting at the same time. She really has a genius for making things that confuse your taste buds with their resemblance to other things. I know I'm not making much sense but maybe these cookies will give you a glimpse of what I'm talking about. I call these Cap'n Crunch cookies because I think they taste like the corn pillow/puff part of Cap'n Crunch cereal. There is one unusual ingredient (freeze dried corn) in these cookies, so you may have to do some searching...Or you can just order it off of Amazon. I was able to find it at a local natural grocery store and I'm told that Whole Foods carries it, although the one in this town does not.

Ingredients:

16 tablespoons (2 sticks) butter, at room temperature 1 1/2 cups sugar 1 egg 1 1/3 cups flour 1/4 cup corn flour 2/3 cup freeze-dried corn powder (see note below) 3/4 teaspoon baking powder 1/4 teaspoon baking soda 1 1/2 teaspoons kosher salt

Directions:

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. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.

2. Reduce the mixer speed to low and add the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.

3. Using a 2-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature- they will not bake properly.

4. Heat the oven to 350 degrees F.

5. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. 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.

6. Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

Notes:

1. Corn Powder should be made from freeze dried corn, which can be purchased at a market such as Whole Foods or The Boise Co-op. You will have to shop around. I recommend calling any local grocer who carries specialty items. Alternately, it is readily available on the internet. Once you have this precious ingredient, you will want to place the corn in your blender and turn it into a powder. It should be the texture of finely ground coffee.

2. These cookies are really best when they are eaten the same day or withing 24 hours. I usually mix up a batch (or two) and bake them up as necessary...yes, these cookies are necessary :-)

EnJoy!