Iroquois White Corn Project

Corn Cutout Cookies

Ingredients

Cookies

  • 1 cup all-purpose flour
  • 1 cup Iroquois White Corn Flour
  • ½ teaspoon of kosher salt
  • 1 cup unsalted butter, room temperature
  • ¾ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, whisk together flour, corn flour, and salt.
  3. In a large bowl and using an electric mixer, mix butter and sugar until smooth. Mix in egg and vanilla. With mixer on low, gradually add flour mixture.
  4. Roll dough into a ball, wrap with plastic wrap, and refrigerate for at least one hour. For quick and easy round cookies, roll dough into a log 1 ½” in diameter instead of a ball before refrigerating.
  5. Slice log into ¼ - ½” thick slices. Otherwise, flour surface and rolling pin and roll dough to ¼ - ½” thick. Cut out cookies into shapes.
  6. Bake 15-20 minutes or until golden brown at edges. Transfer to cooling racks. When cool, decorate if desired. Makes about 2-3 dozen cookies, depending on size.
  7. Planning ahead? Cookie dough can be made ahead if wrapped tightly in plastic wrap
  8. and refrigerated for up to three days or frozen up to one month.

 

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