Wapsie Valley Corn Cookies
These delicious corn cookies are a delightful blend of finely ground Wapsie Valley corn and traditional baking ingredients. With a crispy exterior and a tender, buttery crumb, they are perfect for satisfying your sweet cravings. Enjoy the rich corn flavor paired with the sweetness from sugar and the warmth of vanilla in every bite.
— Constant Cookbook
Ingredients
- 3 cups finely ground Wapsie Valley corn
- 3 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. table salt
- 32 Tbs. (4 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 2 eggs
- 2 tsp. vanilla extract
Instructions
- In a bowl, whisk together the ground corn, flour, baking soda, baking powder and salt until combined; set aside.
- In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamed and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs and vanilla and beat on medium-low speed until combined, about 1 minute.
- Reduce the speed to low, add the ground corn mixture and beat until just incorporated, stopping the mixer to scrape down the sides of the bowl as needed. Remove the bowl from the mixer, cover the bowl with plastic wrap and refrigerate for 1 hour.
- Position 1 rack in the upper third and 1 rack in the lower third of an oven. Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.
- Scoop out the dough with a 3-Tbs. cookie scoop and stagger the cookies on the prepared baking sheets, 8 cookies per sheet. Bake until the cookies are lightly golden and just set in the middle, 15 to 17 minutes, rotating the baking sheets from top to bottom and 180 degrees halfway through baking.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to a wire rack. Repeat with the remaining cookie dough. Makes 32 cookies.
- Recipe Courtesy of Dan Barber, Blue Hill.
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