I love these corn cookies because they are part shortbread, part sugar cookie, and all delicious. They are sure to surprise anyone who tastes them because corn is an unusual ingredient in a cookie. I love adding a topping of lemon-lavender icing or hazelnut brittle—or both!—to bring the cookies to a new level. Enjoy with a big glass of milk! Makes about 50 cookies
Cookies
4 sticks (1 pound) unsalted butter, at room temperature
3 cups white sugar
2 large eggs
2⅔ cups all-purpose flour
½ cup Ramona Farms red corn flour
⅓ cups Ramona Farms pima polenta or fine-ground cornmeal
1½ teaspoons baking powder
½ teaspoon baking soda
1 tablespoon kosher salt
Lemon-lavender icing (makes extra)
1 cup powdered sugar
2 teaspoons grated lemon zest
1 tablespoon lemon juice
1 tablespoon milk
1 small drop yellow food coloring (optional)
Leaves from 1 bunch lavender
Hazelnut brittle (makes extra)
4 cups white sugar
¼ teaspoon apple cider vinegar
1 cup water
5½ cups hazelnuts, finely chopped
1.Line a rimmed baking sheet with parchment paper. Combine the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and cream together on medium-high speed for 2–3 minutes. Scrape down the sides of the bowl, add the eggs, and beat for 7–8 minutes, until light and fluffy.
2.Reduce the mixer speed to low and add the all-purpose flour, corn flour, polenta, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
3.For each cookie, scoop 2 tablespoons dough onto the prepared baking sheet. Pat the tops of the cookie dough domes flat. Wrap tightly in plastic wrap and freeze for 30 minutes. Meanwhile, preheat the oven to 350 degrees F.
4.Line a second rimmed baking sheet with parchment paper. Arrange the cookies 4 inches apart on both sheets (you will need to work in batches). Bake for 18 minutes, or until light golden brown on the edges. Let the cookies cool completely on the sheets. While the cookies are cooling, make the toppings.
5.For the lemon-lavender glaze, combine the powdered sugar, lemon zest and juice, milk, and food coloring (if using) in a medium bowl. Whisk vigorously until smooth. Using one sheet of cookies, dip half of each cookie in the icing. Sprinkle with the lavender.
6.For the hazelnut brittle, combine the sugar, vinegar, and water in a medium saucepan and cook over medium heat until the sugar dissolves. Continue cooking until the sugar turns a dark amber color, 20–22 minutes. Stir in the chopped nuts. Using the other sheet of cookies, dip half of each cookie into the hot caramel. Return the dipped cookies to the parchment-lined sheet until the caramel sets.