Tag Archives: Cookies

Apple Flavored Everything

As it turns out, a half bushel of apples is quite heavy. As in, 26 pounds heavy.

This one was delicious.

There were four of us apple picking, which meant that I got six and a half pounds worth. six and a half pounds! For those of you keeping track, that’s quite a lot of fruit.

And, while normally I would have been thrilled with this quantity, I was leaving the country two days later. So, while I should have been packing, I was making a variation of this, flavored this time with roasted garlic because I had four heads of garlic in my refrigerator that I had to find something to do with before I left so that they wouldn’t go to waste. There was apple butter, too and cookies, lots and lots of cookies.

There are no sweeping themes that follow. There’s all of the last minute packing still to be done and a need on my part to make sure that every last food item in my apartment has been cooked and stored before I depart (what? you don’t do that?). There are recipes. They’re worth making even if you’re not trying to use all of the perishable items in your house before you go away for almost two weeks(!).

Apple Butter
8-10 apples, peeled and cored (I used a mix)
1 cup sugar
1 tsp cinnamon
1/4 tsp ground ginger
2 cups water

Place all of the ingredients into a dutch oven and bring to a boil. Once the mixture is boiling reduce the heat and simmer for 30 minutes, until the apples have softened. Take off the heat and blend with an immersion blender, until the apple sauce is completely smooth. Return to a low heat and simmer until the sauce is reduced by half of its volume and has turned a caramel color. Taste, adding sugar to achieve your desired sweetness.

Apple Spice Cookies
Recipe courtesy of Gale Gand

If you’re making the apple sauce yourself, be sure to cool it before adding it to the creamed butter and sugar so that the mixture doesn’t melt.

Your resulting cookies will be light and cake like and would be delicious as the base of whoopie pies, if you’re into that sort of thing.

2 cups flour
1 cup whole wheat flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon allspice
1 cup butter, softened
1 1/2 cups packed brown sugar
2 eggs
1 cup applesauce, recipe follows
1 1/2 cups raisins

Preheat oven to 375 degrees F.

Cream the butter and brown sugar. Then add the eggs and applesauce mixing well. Gradually add the dry ingredients and raisins to make dough.

Drop by rounded tablespoons onto a greased cookie sheets, then bake until light golden brown, about ten minutes.

Allow to cool before serving.

Makes 60-75 cookies

Applesauce:

This recipe makes more apple sauce then you need for the cookies—if you want less, simply halve the proportions
6 apples, peeled and cored
1 cup water
1 tablespoon fresh lemon juice
1 teaspoon sugar
1/4 cinnamon

Place the apples in a saucepan with the water, sugar, and lemon juice and bring to a boil. Then, turn down the heat and simmer for 30 minutes until the apple pieces start to break down. Add in the cinnamon and then blend the sauce with an immersion blender until it is smooth.

Makes approximately two cups

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From the ruins

lavender lemon shortbread

Years and years ago, when I first moved back to London for graduate school, I was lucky enough to live in a furnished apartment. Or, almost. The one thing that was missing was a desk *, which seemed essential at the time, given that I was a student.

My roommate—who I had met through a mutual friend but not actually met in person—and her parents knew this and mere minutes after I arrived, whisked me off to Ikea. Or, it felt like that anyway.

I was still bleary eyed from the red eye transatlantic flight and the surreal experience of presenting the customs officer with a notarized acceptance letter and a bank check for thousands of GBP made out to University College London. And, I was in need of everything that didn’t fit within the confines of two suitcases. And, also, very, very tired.

By the time we got to the bays holding the desks, I was dead on my feet. But, it hardly mattered. I knew what a wanted—an understated blonde wood one that would blend in perfectly with the rest of the furniture in my bedroom. I pointed to it, my roommate’s father helped me get it down and then it sat in my flat for two days before I had the energy to open up the box and build it.

When I did, it was bright orange.

Stay with me here. There’s a point, and I’m getting to it.

I was alone in my flat and started to laugh aloud, like a crazy person. This wasn’t what I wanted at all. But, I had no access to a car, and no easy way of getting to Ikea to return the desk without one. I had no choice but to start building. The funny thing was that, as I did, I realized that aesthetically, the orange desk worked and, in fact, made my bedroom look far better than the beech wood version ever could.

The recipe below was meant to be something different.

I had visions of flaky buttery cookies sandwiched between tangy lemon curd. There would be just enough acid to counterbalance the richness and just enough heft to the cookie so that it would be easily stackable. They would be delicious.

And, then the cookies came out of the oven and they too flaky.

I tried to dollop some lemon curd between two and they fell apart. Once I got over the initial disappointment, I realized I was right about at least one thing—they were delicious and tender enough to almost melt away.

All of which is to say, from the ruins: shortbread.

Lavender Lemon Shortbread

1 cup butter, at room temperature
1/2 cup powdered sugar
1 tsp vanilla
2 TBS lemon zest
1 tsp dried lavender
1 cup all purpose flour
1 cup corn flour
1/4 cup cornmeal, plus more for dusting
3/4 tsp salt

Cream the butter and powdered sugar. Add in the vanilla, lemon zest, and lavender until it is well blended. Sift the flours and salt together, then add it into the creamed butter/sugar and thirds. The mixture will appear sandy at first. Beat util a soft dough forms, taking care not to over blend.

Roll into logs about 1″ in diameter, coating in cornmeal. Cover in wax paper and refrigerate at least one hour.

When you are ready to cook, heat your oven for 350 degrees Fahrenheit.

Slice the shortbread into rounds 1/4″ wide. Place on a parchment lined baking tray and bake 12-14 minutes. The shortbread will be pale. Allow it to sit for at least 10 minutes on the baking tray to crisp.

Photos courtesy of Michael Landry

*Actually that’s not entirely true. For the first two months in the flat, we were also missing dining room table chairs. How we finally got them is another story.

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Around the Campfire.

Last week, as I was walking to my office, the air felt crisp. My office itself was colder than usual. I had to put my sweater around my legs to keep warm.

There’s no mistaking it, Fall is upon us, and my long ago Summer Picnic feels long ago. The last hurrah of Summer.

To be quite honest, I wasn’t sorry to see it go.

I was ready to move forward, and into some much needed rest. And, yet, as the end of summer drew nearer I was suddenly and unexpectedly nostalgic.

Labor Day weekend, I found myself reading a book that I probably should have read for the first time twenty years ago, Judy Blume’s Forever.

And, well, this quote:

“It’s funny, the way you get to know summer friends so well in a short period of time, especially at camp, when you are thrown together morning, noon, and night.”

That was all it took. And suddenly, I was remembering the summers of my childhood at camp. Or, more specifically of those end of the summer nights when the upstate air was cold as we sat around the lake, clinging to each other for warmth, getting ready to say goodbye. This was before we were all online at all times, when the head counselors would read sports scores from last night’s major league baseball games at flag pole. When saying goodbye meant staying in touch with letters or simply with the tacit understanding that we would see each other at the same place next year.

I’ve tried to explain the experience and, somehow, always fall short.

How can I not?

The details sound unimpressive—or even strange without the right context. I could tell you about how the entire camp dressed in white on Fridays for the Sabbath or how on the last night of the season, we floated candles on Sylvan Lake, making wishes and plans for the following year. Or, I could tell you about being younger, and looking forward to the night where my division would have a campfire and we’d gather sticks to roast marshmallows for our very own s’mores.

I think I’ll stop there—at least that last one seems to be more universal. And, ultimately, I wasn’t nostalgic for the place so much as the feeling—of being on the cusp of things. Over the summers of my childhood it was the promise of fall and new books and fresh starts in the school year. Now? The days are getting busier and shorter and colder. And, I find myself wanting to hold on the lazy luxury of the summers of my youth in whatever ways I can.

I don’t have access to a camp fire—and, given that I live in an apartment in Manhattan, that’s a good thing. So, this is the indoor version of the summer standby. The good news is that, when the weather gets cold, and I’m feeling wistful and nostalgic, s’mores are no longer so hard to come by—stick not included.

S'mores Bars

S’mores Bars
Recipe courtesy from Seriouseats.com

Making everything from scratch is not a requirement (and, some may say you’re crazy to do so). However, I’ve included links to the recipes for graham crackers and marshmallows, should you be so inclined. It’s worth the effort.

1 cup graham cracker crumbs (made from 10 rectangular crackers)
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup plus 1 tablespoon sugar
Salt
1 cup bittersweet chocolate chips
2 large eggs, at room temperature
1 teaspoon instant espresso powder
1 1/2 teaspoons vanilla extract
1/4 cup all-purpose flour
3/4 teaspoons baking powder
3 cups Marshmallows

Preheat oven to 350°F.

Cut two 16-inch pieces of foil and line an 8-inch square baking pan, allowing excess to hang over sides. Spray with nonstick cooking spray.

Break graham crackers into small pieces and pulse in food processor until they become fine crumbs. Melt 4 tablespoons butter. Add melted butter, 1 tablespoon sugar, and 1/4 teaspoon salt to crumbs and pulse to combine. Press into bottom of prepared pan.

Melt chocolate and remaining 8 tablespoons butter in medium bowl in microwave, 1 to 2 minutes, stopping every 20 seconds to stir with rubber spatula. Transfer mixture to a large bowl and cool, stirring occasionally, for 10 minutes.
With a wooden spoon, mix in the remaining 1/2 cup sugar, eggs, espresso powder, vanilla, and 1/4 teaspoon salt. Add the flour and baking powder and mix until smooth.

Pour batter into prepared pan. Bake for 25 to 30 minutes, until a toothpick inserted into the center of the brownies comes out with moist crumbs attached. Do not over-bake.

Transfer to cooling rack and top with marshmallows.

Adjust oven rack to upper third position and heat broiler. Broil until marshmallows are golden brown, 1 to 3 minutes. Cool in pan 1 hour. Using foil sling, transfer directly to wire rack and let cool completely, at least 1 hour. Cut into 2-inch squares and serve.

Makes 16 2-by-2-inch bars

Photos courtesy of Michael Landry

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This is not a test.

Last week, when I celebrated my birthday, it began with a bang.

Actually, that’s not entirely accurate. More like, it began with the sound of rushing water.

Can you tell where I’m going with this? You’re in for a treat, I can assure. More than I can say for myself.

Cue to me stumbling out of bed at 5 am to investigate what sounded like a downpour of epic proportions only to realize that the sound was coming from inside the house. The bathroom, in fact, where I’m fairly certain that the lid of my toilet was perpendicular to the tank. I can’t be sure since, as it was 5 am, and I was half awake, I wasn’t wearing my glasses. Which didn’t stop my from attempting to Macguvyer the thing back into working order. Without turning off the water supply.

I’m often full of good ideas. Often, but not always. And, not at that moment.

If my life was a movie, the next shot would be an extreme close-up of me covered in—thankfully clean—toilet water. With some techno playing in the background, blocking out my swearing.

One thing was certain: I was going to be getting a toilet for my birthday.

A nice compliment to the vacuum that my parents had decided to get me to celebrate growing another year old, and to remind me that I was very much in my thirties. If sounds like I’m making this up. I assure you, I’m not.

Still, it’s hard not to be amused by the whole thing. My first thought after drying myself off and shutting of the water supply was this day can only get better followed quickly by one about how much mileage I could get out of telling the story. I’m eternally in search of the punchline. Sometimes it appears in the most unexpected of places.

And, so, after cleaning up the house, I started my day properly—with cookies and pie (I was born on Pi Day, after all)—because it was my birthday, and I could.

What follows is a recipe for my platonic ideal of a cookie. Do I sound pretentious? It’s been well established that I am.

Besides, I began my birthday covered in toilet water.

I’ve earned this. And, probably some more cookies, too.

Confetti Cookies
Recipe from Momofuku Milk Bar by way of SeriousEats.com

Ingredients:
For the Cookies:
16 tablespoons (225 grams, 2 sticks) butter, at room temperature
1 1/2 cups (300 grams) sugar
2 tablespoons (50 grams) glucose or 1 tablespoon (25 grams) corn syrup
2 eggs
2 teaspoons (8 grams) clear vanilla extract
2 1/2 cups (400 grams) flour
2/3 cup (50 grams) milk powder
2 teaspoons (9 grams) cream of tartar
1 teaspoon (6 grams) baking soda
1 1/4 teaspoons (5 grams) kosher salt
1/4 cup (40 grams) rainbow sprinkles
1/2 recipe Birthday Cake Crumb (recipe follows)

For the Birthday Cake Crumb
1/2 cup (100 grams) granulated sugar
1 1/2 tablespoons (25 grams) light brown sugar, lightly packed
3/4 cup (90 grams) cake flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) kosher salt
2 tablespoons (20 grams) rainbow sprinkles
1/4 cup (40 grams) grapeseed oil
1 tablespoon (12 grams) clear vanilla

To make the Birthday Cake Crumb:
Heat the oven to 300°F.
Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.
Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.

To make the Confetti Cookies:
Combine the butter, sugar, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs and vanilla, and beat for 7 to 8 minutes.
Reduce the mixer speed to low and add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
Still on low speed, add the birthday cake crumbs and mix in for 30 seconds?just until they are incorporated.
Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature?they will not bake properly.
Heat the oven to 350°F.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very lightly browned on the edges (golden brown on the bottom). The centers will show just the beginning signs of color. Leave the cookies in the oven for an additional minute or so if the colors don?t match and the cookies still seem pale and doughy on the surface.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

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Repeat Offender

I know what you’re thinking, more cookies. Particularly now, when we’re all supposed to be concerned with eating healthy and losing weight? You could certainly be forgiven for having no patience with me.

Excerpt for this: these lime meltaway cookies are so good that I made them twice in a week.

The first time, for my mother’s birthday I served them alongside a rich chocolate cake (rest assured, I’ll get to that recipe, too). The cake was delicious, and yet, these cookies stole the show. The lime keeps them just shy of being decadent, preventing them from becoming too cloying. After all, there’s a fair amount of sugar in the recipe.

And the texture.

It goes without saying that cookies called “meltaways”, um, melt in your mouth. They’re shortbread’s sophisticated cousin, quite and unassuming with a taste that lingers at the end, just slightly. Although, if you want a more crunchy outer texture, you can finish them with sanding sugar, rather than confectioners’, as I did with part of round two.

Either way, these lime meltaways are the perfect cookie to have alongside your post dinner coffee, and they’d be equally at home in a holiday cookie box. In other words, file this recipe away for the 2012 holiday season. They’d be perfect, too, as they’re essentially ice box cookies. So, you can make them ahead and store them in your freezer as you’re prepping the rest of your cookies.

So, as per usual, I’m out of step. You can’t really be surprised, though, given that I cooked a Thanksgiving meal two weeks after the holiday and host a “Summer” picnic each October. And, maybe sending your friends and family boxes of cookies post holiday is just the thing they need to get through the winter doldrums.

Lime Meltaways
Recipe Courtesy of Martha Stewart’s Cookies

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/3 cup confectioners sugar, plus another 2/3 cup if you’re coating the cookies in confectioners’ sugar* (Otherwise, you’ll need 1/4 cup sanding sugar)
Zest of 2 limes, grated
2 TBS fresh lime juice
1 TBS vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 TBS cornstarch
1/4 teaspoon coarse salt

Cream butter and 1/3 cup confectioners’ sugar until it is pale and fluffy. Add the lime zest, lime juice and vanilla, and mix until fluffy.

Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix until just combined.

Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. If you’re using sanding sugar, roll the formed logs in the sugar to coat it at this point. Roll in parchment to form a log 1 1/4 inches in diameter. Refrigerate logs until cold and firm, at least 1 hour.

Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Allow the cookies to cool slightly, 8 to 10 minutes. If you are coating the finished cookies in confectioners’ sugar, while the cookies are still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag.

Cookies can be stored in airtight containers at room temperature up to 2 weeks.

Makes approximately 3 dozen cookies

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…which is why I am telling you about it

Last night, coming home on the R train, I saw these guys. I was quietly reading a manuscript when I was distracted by loud yelling. My first thought wasn’t a generous one.

Then, I listened.

They were performing Lear. Which just so happens to be my favorite play. (Make of that what you will.)

I’ve been harping on as of late with predictions of how 2012 is going to be a good year—the truth of that matter is that this has more to do with 2011 being—how to say this—kind of lackluster. Nothing bad happened, yes. And, for that I am grateful. But, in a lot of ways it felt like nothing happened at all, which is not to make light of some fairly significant changes. More to say that, surface changes notwithstanding, there was a lot of waiting for things to realign and feeling a bit like the ever elusive brass ring was just that. That’s the problem with having too many expectations, I suppose.

There’s no big explanation coming about why I’m going to share this recipe with you today.

It’s just that I was reminded last night of how much I loved many things, generally and New York City, particularly.

Partly because it’s the kind of place where you can hear Shakespeare on the subways.
Partly because it’s where elevated train lines become parks.
Partly because it’s where writers like Frank O’Hara are made.
Partly because it’s the kind of place that has bakeries where you can get cookies that taste like fresh corn and blueberries and cream.

In other words, a place of the unexpected. Which may be just the thing.

The recipe for blueberries and cream cookies is below.

And, in other news: I’m back to quoting Shakespeare and Frank O’Hara. If you know me, this means I’ve likely gotten about fifty percent more pretentious and annoying than usual in your estimation.

I couldn’t be more pleased.

Blueberry and Cream Cookies
Recipe courtesy of Momofuku Milk Bar by way of Serious Eats

For the Cookies
16 tablespoons (2 sticks, 225 grams) butter, at room temperature
3/4 cups (150 grams) sugar
2/3 cups (150 grams) light brown sugar, tightly packed
1/4 cup (100 grams) glucose or 2 tablespoon (35 grams) corn syrup
2 eggs
2 cups (320 grams) flour
1/2 teaspoon (2 grams) baking powder
1/4 teaspoon (1 1/2 grams) baking soda
1 1/2 teaspoons (6 grams) kosher salt
1/2 recipe Milk Crumb (recipe follows)
3/4 cup (130 grams) dried blueberries

Milk Crumb
1/2 cup (40 grams) milk powder
1/4 cup (40 grams) flour
2 tablespoons (12 grams) cornstarch
2 tablespoons (25 grams) sugar
1/2 teaspoon (2 grams) kosher salt
4 tablespoons (1/2 stick, 55 grams) butter, melted
20 g milk powder 1/4 cup
3 ounces (90 grams) white chocolate, melted

To Make the Milk Crumb: Heat the oven to 250°F.
Combine the 40 grams (1/2 cup) milk powder, the flour, cornstarch, sugar, and salt in a medium bowl. Toss with your hands to mix. Add the melted butter and toss, using a spatula, until the mixture starts to come together and form small clusters.

Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes. The crumbs should be sandy at that point, and your kitchen should smell like buttery heaven. Cool the crumbs completely.
Crumble any milk crumb clusters that are larger than 1/2 inch in diameter, and put the crumbs in a medium bowl. Add the 20 g (1/4 cup) milk powder and toss together until it is evenly distributed throughout the mixture.

Pour the white chocolate over the crumbs and toss until your clusters are enrobed. Then continue tossing them every 5 minutes until the white chocolate hardens and the clusters are no longer sticky. The crumbs will keep in an airtight container in the fridge or freezer for up to 1 month.

For the Cookies: Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the eggs, and beat for 7 to 8 minutes.

Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.

Still on low speed, add the milk crumbs and mix until they’re incorporated, no more than 30 seconds. Chase the milk crumbs with the dried blueberries, mixing them in for 30 seconds.

Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.

Heat the oven to 350°F.

Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center; give them an extra minute or so if that’s not the case.

Makes 15-20 cookies

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Wherein I get Carried Away. Again.

When it comes to making things that I could easily buy myself, I’m willing to concede that, just occasionally, I get just a little extreme in my cooking.

I think that I may have hit a low point this weekend when I went to Momofuku Milk Bar for the explicit purpose of getting corn powder so that I could then bake Momofuku corn cookies myself.

Yes, you read that right.

It was one of those cases of doing something for the sake of challenge alone. Or, more accurately, one of those cases of making things more complicated than necessary for the story.

If you’ve ever wondered what kind of idiot goes to a bakery just so she can attempt to recreate their recipes (probably at a higher cost point, no less)… Well, now you know.

Still, I can’t say I’m sorry.

After all, I made Momofuku Milk Bar corn cookies myself and they were good. Really, really good.

I realize that on paper, corn cookies aren’t an easy sell. They sound like the kind of food that’s created for the sole purpose of getting children to get their daily serving of vegetables. Disingenuous at best and disgusting at worst.

In practice, nothing could be further then the truth.

Think of them as an amplified version the starch—there’s something that happens when all of the different essences of corn combine. It’s sweetness intensified; what I’d imagine corn must be like fresh from the fields. Assuming, of course, that you happen to have a stick of butter and cup of sugar with you while you eat the kernels. You get the idea, anyway. Which is to say, these corn cookies are unexpectedly flavorful and more delicious that I can adequately describe. It’s well worth the effort to make these at home.

And, if you want to go all out—and why wouldn’t you, really?—I’d suggest pairing a cookie with cinnamon ice cream and dousing the whole thing in bourbon.

Trust me on this one.

Corn Cookies
Recipe courtesy of Momofuku Milk Bar

16 TBS Butter (2 sticks) at room temperature
1 1/2 cups sugar
1 egg
1 1/3 cups flour
1/4 corn flour
2/3 freeze dried corn powder
3/4 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp kosher salt

Cream the butter and sugar in a mixer with a paddle attachment on medium-high for 2-3 minutes. Scrape down the sides of the bowl, then add an egg and beat for 7-8 minutes on medium-high speed.

Reduce the mixer’s speed and add in the flour, corn flour, corn powder, baking powder, baking soda, and salt. Mix everything for approximately 1 minute.

Using a 1/3 cup measure of 2 3/4 oz ice cream scoop, portion out the dough on a baking sheet lined in parchment paper. Pat the tops of the dough flat. Cover in plastic wrap and refrigerate for at least 1 hour (and as long as one week). Do not bake your cookies from room temperature—the cookies won’t bake properly.

When you are almost ready to bake, heat the over on 350 degrees Fahrenheit.

Arrange the chilled cookie dough a minimum of 4 inches apart and bake for 15-18 minutes. The baked cookies should be bright yellow in the center, but browned on the edges. Allow the cookies to cool completely.

Room temperature cookies will last up to 5 days. They’ll last in the freezer for up to a month.

Men>Makes 13-15 cookies

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