Corn Cookies

Total Time Prep/Total Time: 30 min.
Yield About 1-1/2 dozen
Test Kitchen Approved
Our corn cookies with whipped honey-cinnamon butter are a summer dessert dream.

Ingredients

  • 1-1/2 cups yellow cornmeal
  • 1-1/2 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 cup nonfat dry milk powder
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 1/4 cup cream cheese
  • 1 can cream-style corn (8-1/4 ounces)
  • 2 tablespoons 2% milk
  • HONEY BUTTER:
  • 1 cup butter, softened
  • 1/2 cup honey
  • 3/4 teaspoon ground cinnamon

Directions

  1. Preheat oven to 375°. In a large bowl, combine cornmeal, flour, 1/2 cup sugar, powdered milk, baking powder and salt. Cut in butter and cream cheese until crumbly. Add creamed corn and milk; stir until blended. Scoop by quarter cupfuls onto parchment-lined baking sheets.
  2. Bake 13-15 minutes or until edges are light brown. Remove to wire racks to cool.
  3. Meanwhile, in a medium bowl, whisk the butter, honey and cinnamon until blended and fluffy. Pipe or spread over cooled cookies. Drizzle with additional honey, if desired.

Nutrition Facts

1 cookie: 301 calories, 17g fat (10g saturated fat), 44mg cholesterol, 324mg sodium, 35g carbohydrate (15g sugars, 1g fiber), 3g protein.

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