Life Is Better With These Cinnamon Corn Cookies

With delicious corn songs all over the world, we thought it was time to lengthen our dessert list. Herbie salad, covered with cotyaserved next to the ribs, or as they, but it’s undeniably sweet. I’m a dessert girl at heart, so grab an extra ear or a bag of frozen food and make some cookies.

started Contemplate the flavor combination of corn and cinnamon. Like Kurt Russell and Goldie Hawn, they seemed like the perfect match for me. Cinnamon and corn are a popular combination in Latin American desserts. Atoll de Elote, A thick corn drink with slight recipe variations from many countries, include Mexico, GuatemalaWhen El SalvadorIt’s been described over and over again as being very comforting, and it’s exactly what I was looking for. cone ice creamor other cold corn milk desserts that need to be soaked or strained, I wanted something familiar and hand-held.

This cookie is the result of testing several different corn-based combinations for the best cookie texture. I knew two things: I wanted corn kernels and I didn’t want them to be cakey. This is due to the moisture content of the grains. So after a few batches of cakey cookies, I finally landed on a batter that worked.

To make this incredible treat, start with fresh or frozen corn kernels. Dry roast in a skillet over medium heat for 5 minutes. Shake regularly to keep it from burning but lightly browning. Once dry and popping, place half in a food processor. Return the chopped corn to the pan and dry further over low heat. The corn will be soggy and slightly caramelized. Set aside to cool.

The rest of the batter is made with traditional cream recipes. Mix all the dry ingredients, including cinnamon, in a small bowl.At the risk of sounding like Ina Garten, use the highest quality ground cinnamon you can get. Even if you only have a year-old container, it’s still better than having no cookies at all.) In a larger bowl, cream the butter and sugar together.Roasted corn into butter mixture. Add the dry ingredients to the butter mixture and stir until all the flour is absorbed. Do not overmix. Drop the cookies onto a parchment-lined baking sheet, leaving them rough, Allow about 1.5 inches of space. Bake in a 350°F oven for 15 minutes.

The combination of whole corn, masa harina, all-purpose flour, and cornmeal leads to an airy, crispy, crumbly, cinnamon-popping texture. . Eating these days will give you a very crispy cookie. save them for a day And some of the crunch is replaced with a satisfying, almost molasses-cookie-like crunch.

cinnamon corn cookie

material:

• 1 cup corn kernels (fresh or frozen)
• ¼ cup masa harina
• 1 cup all purpose flour
• ¼ cup coarse cornmeal
• 1 tablespoon ground cinnamon
• 1/4 teaspoon baking soda
• ½ tsp salt
• 1 stick of butter (softened)
• ½ cup white sugar
• ½ cup brown sugar
• 1 egg white (room temperature)

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Bake the corn in a pan over medium heat for 5 minutes or until dry and slightly popped.blitz up half of corn in a small food processor. Return to pan with whole corn and dry over low heat for an additional 1-2 minutes. The corn paste will caramelize a little and be a little sticky. Set aside to cool.

In a small bowl, combine dry ingredients and whisk lightly to coat. In a medium bowl, cream butter and sugar. No need to whisk until fluffy. Just mix sugar and butter well. Beat the egg whites and all the pan-fried corn into the butter mixture until completely blended. Add all dry ingredients and mix with a spoon until fully absorbed.

drop a tablespoonSize mounds on baking sheets about an inch and a half apart. You can make big or small mounds of dough, but be aware that either direction will affect the baking time by a few minutes.

Bake at 350°F for 12-15 minutes. Cool on a wire rack. These cookies are best enjoyed while leaning back on the couch. Store leftovers in an airtight container on the counter for up to 7 days or in the freezer for 4-5 months.