- Servings: 18
Place the butter and sugar in a mixer (ideally fitted with a paddle attachment), and cream on medium-high until light and fluffy, 2-3 minutes. Scrape down the sides with a spatula, then begin blending on a medium-low speed and add the egg. Increase speed back to medium-high, and blend for a full 8 minutes. During this time, the sugar dissolves and the whole mixture becomes pale and nearly doubles in volume.
While the mixture is blending, sift together the flour, corn flour, corn powder, baking powder, baking soda, and salt. Set aside.
After the uber-blend has finished, reduce the heat to low and add the dry ingredients, mixing until it just comes together (as ever, tis better to under-mix than to over-mix). Line a sheet pan with parchment, and scoop out 1/4 cup-sized cookies. Cover the pan with plastic wrap or a plastic bag,a nd refrigerate for at least an hour (or up to a week). If you don't have the fridge space for a sheet pan, you can use plates, and then transfer to a sheet tray before baking. This chilling step is critical for keeping the butter-heavy cookies from greasing all over the place, so don't skip it.
When your doughballs have chilled, preheat the oven to 350 degrees farenheit. Make sure the cookeis are at least 3 inches apart on their parchment-lined sheets (I tend to pack them onto one tray for chilling in my space-challenged fridge, then spread them out on multiple sheets for baking). Bake ~18 minutes, until very faintly browned on the edges, but still bright yellow in the center.
Let cool completely on the baking sheet, then transfer to a plate for serving or airtight container for storage. Corn cookies keep ~5 days, or in the freezer for a month.