Corn Cookies

What you have here is rather much a sugar cookie made with cornmeal and masa. As with flour cookies, they’re often seasoned with various flavorings, herbs, and spices, these more often with savory herbs such as rosemary and verbena. This recipe makes a somewhat soft cookie that can be firmed up with the addition of a bit more masa. Chopped nuts and white chocolate chips add a festive note.

Whisk together a quarter cup of yellow cornmeal and a quarter cup of masa harina with a cup and a half of AP flour, a half teaspoon of baking powder, a half teaspoon of baking soda, and a teaspoon of salt. Beat together two sticks softened butter, a cup and a half of sugar, a quarter cup of honey, a large egg, and a teaspoon of vanilla with an electric mixer at medium speed until fluffy. Gradually add cornmeal mixture until just combined. Form dough into a ball and refrigerate in plastic wrap for about a half an hour.  Roll out to about a quarter inch, cut into rounds and bake on a lightly oiled cookie sheet on the middle rack at 350 until lightly browned on the edges.

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