A cookie inspired by the wonderful street corn of Mexico City (and various US cities).
- 225 g butter, room temperature
- 300 g sugar
- 1 egg
- 265 g all-purpose flour
- 80 g powdered freeze-dried corn
- 3 g baking powder
- 1.5 g baking soda
- 8 g kosher salt
Base cookie via Christina Tosi and Lucky Peach, modified and edited for brevity.
Combine the butter and sugar in a mixer fitted with the paddle attachment and cream them on medium-high speed for 2 to 3 minutes. They should now be fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
With the mixer at a lower speed, add the egg. Increase the mixer speed to medium-high and start a timer for 8 minutes. We’re forcing a whole bunch of sugar and fat together. During this time the sugar granules will fully dissolve, the mixture will become a pale white color, and the creamed mixture will nearly double in volume.
After 10 minutes, take the speed down to low and add the dry ingredients. Mix just until the dough comes together, and for no longer than 60 seconds. Give it a burst of speed if you think the ingredients need a little help coming together. Scrape down the sides of the bowl with a spatula.
Using a 2.75 oz ice cream scoop, portion out cookie dough onto a parchment- or Silpat-lined sheet pan, about 3 inches apart. Wrap the sheet pan tightly with plastic wrap and refrigerate for a minimum of 1 hour, and for no more than 1 week.
Heat your oven to 350 degrees F. Bake each batch for 18 minutes. The cookies will spread, puff up, and crackle while in the oven. After 18 minutes, the cookies should be very faintly browned on the edges, but still bright yellow in the center. Give them an extra minute if that’s not the case.
- 1 brick (8oz) cream cheese
- 1 stick (8oz) butter, cut into slices
- 1 cup confectioner's (powdered) sugar
- The zest of two limes
- 1 tablespoon of lime juice
- 1 tablespoon of cotija
- Tajin
Base frosting via Martha Stewart, modified and edited for brevity. Cream the cream cheese, butter and sugar together in a stand mixer fitted with a paddle for several minutes.
Add the lime zest, the lime juice and the cotija and mix briefly until incorporated.
Scrape frosting into an icing bag and drizzle over the cookies in a checkerboard fashion.
Sprinkle the iced cookies with a shot of Tajin.
How do I get powdered, freeze-dried corn for this recipe?