Sparkly sweet corn cookies recipe

Published December 7, 2010 1:20AM (EST)


  • ¾ cup all-purpose flour
  • 1 cup corn flour -- I used Bob's Red Mill brand, which is found in many supermarkets. (Do not confuse with corn meal, masa or corn starch)
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1½ sticks unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • garnish: golden yellow sanding (coarse) sugar


  1. Preheat oven to 350 degrees.
  2. Sift first four dry ingredients together.
  3. In a separate bowl, cream butter until soft, then add sugar and beat until fluffy. Add in eggs, one at a time, and then add vanilla.
  4. Combine wet and dry ingredients into a soft dough. Spread dough onto a sheet of plastic wrap, then roll into a 12-inch log (about 2 inch diameter). Chill wrapped dough log in refrigerator until firm, at least 4 hours.
  5. After dough has been chilled, sprinkle work surface with sanding sugar. Unwrap chilled dough log and roll several times in sanding sugar to coat.
  6. Slice coated dough log into 1/2 inch slices. Place dough slices onto ungreased baking sheets, sprinkle with additional sanding sugar if desired, and bake for 12-15 minutes until edges are golden. Cool completely.

By Linda Shiue

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