Sweet Corn Cookies Recipe 395

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.
• Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.

Steps:

• Line 2 baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 3-5 minutes, until well combined and pale yellow. Scrape down the sides of the bowl, then add the egg and vanilla. Beat on medium-high speed for 5-7 minutes more, until light and fluffy.
• In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
• Reduce the mixer speed to low and slowly add the dry ingredients. Mix just until the dough comes together. Scrape down the sides of the bowl.
• Use a rubber spatula fold in the freeze-dried corn.
• Using a large (4.6-ounce/#6) scoop, portion the dough onto the prepared baking sheets, spacing evenly. Freeze for 30-60 minutes.
• Preheat the oven to 350°F (180°C).
• Bake the chilled cookies until golden around the edges, but still soft in the centers, 18-20 minutes.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F. Grease the bottom and sides of an 8-by-8-inch baking dish with the butter.
• In a large bowl, whisk together the sweet corn, cream-style corn, half-and-half, flour, maple syrup, chile flakes, garlic and scallions. Season with a nice pinch of salt and a few grinds of pepper. Taste and season more if needed. Whisk in the Cheddar, mozzarella and eggs. Pour into the prepared baking dish.
• Bake until set in the center and golden brown around the edges, 50 to 60 minutes. Allow to rest for 10 to 15 minutes before serving.

Steps:

• Preheat oven to 350°F with rack in middle.
• Whisk together flour, cornmeal, cornstarch, and salt.
• Blend butter, confectioners sugar, vanilla, and zest in a food processor until creamy, about 30 seconds. Scrape down side of bowl, then add all of flour mixture and pulse until dough just begins to come together.
• Roll out dough on a well-floured surface with a well-floured rolling pin to 1/3 inch thick. Cut out as many rounds as possible with a 2-inch round cookie cutter or drinking glass and transfer to an ungreased large baking sheet. Reroll scraps and cut out more rounds. Sprinkle tops with granulated sugar.
• Bake until undersides are pale golden, 12 to 14 minutes. Transfer to a rack to cool.