Corn Cookie Sandwiches

This recipe has been adapted from Christina Tosi’s corn cookie recipe

Difficulty

Beginner

Yield

Makes 20 cookies

Ingredients

1 cup unsalted butter1 ^1/2 cups sugar1 egg1 ^1/3 cups all purpose flour1/4 cup corn flour2/3 cup corn powder3/4 teaspoon baking powder3/4 teaspoon baking soda1 ^1/2 teaspoons salt

Equipment

Knife or safe chopperCutting boardBowls of various sizesMeasuring cupsMeasuring spoonsStand mixer with paddle attachmentSpatulaTasting spoonsDish towel

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients

Preheat the oven to 350°F.

Measure all ingredients accurately.

Combine butter and sugar in the bowl of a stand mixer with paddle attachment. Mix on medium high speed for 2 – 3 minutes, until light and fluffy.

Scrape down the sides of the bowl, then add egg and beat for 7 – 8 minutes on medium speed.

Reduce the mixer speed to low then add baking powder, baking soda, corn flour, corn powder, all purpose flour and salt. Mix until combined, no longer than 1 minute.

Using a ⅛ cup, scoop dough onto a parchment lined baking sheet. Press the dough down to a disc shape about ½ inch thick, then wrap and refrigerate for at least 10 minutes. Be sure to leave space for spreading between each cookie.

Bake at 350°F for 12 – 15 minutes until brown around the edges. The cookies will spread and crack slightly.

Let cool , then scoop 1 scoop of ice cream between two cookies and press together gently.