Second of my 3 holiday bakes. The lively Christina Tosi, pastry chef at Momofuku Milk Bar, has generously shared the recipe for her should-be-illegal corn cookies. (I suspect she actually uses even more butter than this, however.) Freeze dried corn is essential for the intensely corn-y taste; luckily you can buy it on Amazon. Makes about 12 5″ cookies.
8 oz (2 sticks) unsalted butter, softened
1 1/2 c sugar
1 1/3 c all purpose flour
1/4 c finely ground cornmeal (corn flour)
2/3 c corn powder made from freeze dried corn
3/4 t baking powder
1/4 t baking soda
1 1/2 t Kosher salt
Method: Grind the freeze dried corn kernels in a food processer equipped with the chopping blade; they will quickly turn into powder. Thoroughly mix the dry ingredients (flour, corn flour, corn powder, baking powder, baking soda, salt) in a bowl. In a stand mixer with a paddle attachment, cream butter and sugar by mixing on second speed for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
Reduce the mixer speed to low and add dry ingredients. Mix until well combined, about 1 minute. Use an ice cream scoop or a 1/4 cup measure to portion out the dough onto a half sheet pan lined with parchment paper or a Silpat. Press the tops of the cookies flat using your palm or by pressing with another half sheet pan. Cover tightly in plastic wrap and refrigerate until dough is very hard (Tosi says “1 hour, or up to 1 week”).
Preheat oven to 350 degrees. Reposition the cookies on the parchment paper so they are at least 4 inches apart; you may need to use a second pan or bake in two batches. Cook for 20 minutes. They will spread out and become brown on the edges but still yellow in the middle. If you peek at the bottoms they will be barely colored. (The cookies in my picture are actually a bit overdone, but I ate all the perfect ones.) Remove from oven and cool completely before handling. Will stay fresh for 5 days covered at room temperature, or up to a month in the freezer.