I began mulling over the flavor combination of corn and cinnamon.
Its described over and over again as extremely comforting, and thats exactly what I was looking for.
Something you could sit on the couch with and eat semi-reclined (my preferred eating posture).
This cookie is the result of testing a few different corn-based combinations to get the greatest cookie texture.
The difficulty stems from the fact that masa harina absorbs moisture without restraint and corn kernels have moisture.
So, after a couple batches of cakey cookies, I finally landed on a batter that worked.
Periodically shake them so they dont burn, but lightly brown.
Once theyve dried and started popping, pulse half of them in a food processor.
Put the chopped corn back in the pan over low heat to dry it out further.
The corn will be sticky and slightly caramelized.
Set it aside to cool.
The rest of the batter is prepared with the traditional creaming method.
Mix all of the dry ingredients in a small bowl, including the cinnamon.
In a larger bowl, cream the butter and sugar together.
Mix the egg white and the pan-roasted corn into the butter mixture.
Add the dry ingredients to the butter mixture and stir until all of the flour is absorbed.
Bake in a 350F oven for 15 minutes.
you could use fine cornmeal, but I was surprisingly smitten with the texture of the coarse grain.
This recipe makes about two dozen life-altering cookies.
Line a baking sheet with parchment paper.
Pan roast the corn for five minutes over medium heat, or until dried out and popping a little.
Blitz up half of the corn in a small food processor.
The corn paste will caramelize slightly and get a bit sticky.
Set it aside to cool.
In a small bowl, combine the dry ingredients and lightly whisk to distribute everything.
In a medium bowl, cream together the butter and sugars.
No need to beat it until fluffy, just combine the sugars and butter well.
Mix the egg white and all of the pan-roasted corn into the butter mixture until completely combined.
Dump in all of the dry ingredients, and mix with a spoon until completely absorbed.
Drop tablespoon-sized mounds onto the baking sheet about an inch and a half apart.
Bake at 350F for 12-15 minutes.
Cool on a wire rack.
These cookies are best enjoyed while reclining on the couch.
