holiday cookies: corn edition

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‘Tis the season for being bombarded with cookie recipes, gift guides and all things holly jolly etc. Here’s my contribution. :)

I’ve got four corn-based cookie/treat recipes for you, whether it’s masa harina, cornmeal or cornflakes.

Two recipes are available for paid subscribers - Sweet Corn Snickerdoodles and Masa Harina Pink Cake Cookies.

In the ingredients lists, I do specify which type of masa harina I used. As always, use whatever you have or is most accessible to you. If you had to choose one option at the grocery store, I would go with yellow, then white, since they both provide a sweet, buttery flavor that works well as a base for pretty much anything.

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If you don’t have any masa harina or cornmeal in your pantry this season, you can substitute the corn-based flours with all-purpose flour.

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a bit about the recipes

masa harina thumbprints: a classic shortbread cookie, made with red masa harina. I love how the color of the masa in the cookie compliments a dark jam. Use any preserves you enjoy. I like to warm the jams on the stove for 10-15 minutes with flavor additions, such as pink peppercorn, hibiscus, citrus peel and more for a little added complexity. Allow the jams to cool after infusing, and then use as desired.

toasty cornflake dream bars: if you are in Texas and close to an HEB, I want to suggest you try their Dulce de Leche Cornflake cereal for this recipe (or just in general). The flakes are lightly coated in glossy caramel, and there are these little bits of dulce de leche morsels throughout the cereal (that I have a terrible habit of rummaging through the bag of cereal to eat first; they’re addictive like Lucky Charms marshmallows). But of course, classic cornflakes work just as well for these cereal and marshmallow treats.

sweet corn snickerdoodles: these cookies are made with a brown butter base, and rolled in a combination of vanilla bean seeds, cinnamon and cornmeal for a uniquely sweet corn flavor.

masa harina pink cake cookies: inspired by both Lofthouse “grocery store” cookies and panadería pink cake (yellow cake topped with pink glaze or frosting and sprinkles), this cookie combines the experiences of both. The base is a soft, tender yellow masa harina cookie, lathered in a sweet pink “grocery” buttercream that simply melts in your mouth.

Tools You May Need:

• electric handheld mixer or stand mixer

• rubber spatulas

• 13 x 18” baking sheets

• parchment or silpats

• sheet pan covers or saran wrap

• small ice cream scoop

MASA HARINA THUMBPRINTS

Makes: 20-22 cookies | Cook Time: 13-15 minutes | Chill Time: 30 minutes

masa shortbread cookies

• 175 grams salted butter softened at room temperature

• 65 grams confectioners’ sugar

• zest of 1 navel orange

• ½ tablespoon pure vanilla extract

• 2-3 pinches of kosher salt

• 2 yolks from large eggs cold

• 160 grams all-purpose flour

• 50 grams red masa harina or any masa you have

• jam(s) of your choice I used blackberry

• 75 grams granulated sugar for rolling cookies

vanilla bean glaze

• 60 grams confectioners’ sugar

• 2-3 tablespoons heavy cream adjust as needed

• 1 teaspoon vanilla bean paste, or ½ scraped vanilla bean pod

Instructions

1. To a small bowl, combine 160 grams all-purpose flour and 50 grams masa harina. Set aside.

2. Using an electric hand mixer or stand mixer, cream together 175 grams softened salted butter, 65 grams confectioners’ sugar, zest of 1 orange, ½ tablespoon pure vanilla extract, and 2-3 pinches kosher salt until creamy and aerated, about 3-4 minutes.

3. Add in 2 cold large egg yolks straight from the fridge and mix until combined, about 1 minute.

4. Next, gradually add in the flour masa mixture while mixing on low. Stop mixing as soon as the dough comes together.

5. Scoop the dough into roughly tablespoon-sized balls using a small ice cream scoop, and place each piece on a parchment lined 13 x 18 sheet pan.

6. Once all the dough has been scooped, roll each piece between your palms to form a smooth ball with no cracks. Roll each ball of dough in 75 grams granulated sugar until well coated, and place them back onto the sheet pan.

7. Use the back of a teaspoon to create an indent in each cookie.

8. Cover the cookies securely to chill in the fridge for 30 minutes, and preheat your oven to 350 F.

9. Use a teaspoon to fill each cookie crevice with a jam of your choice.

10. Bake the cookies for 13-15 minutes, or until you notice the bottoms are a slight golden brown color. In my oven, 15 minutes is perfect.

11. Allow the cookies to cool for 5-7 minutes on the pan before transferring them to a cooling rack.

Prepare the Glaze

1. In a medium bowl, whisk together 60 grams confectioners’ sugar, 2-3 tablespoons heavy cream, 1 teaspoon vanilla bean paste or seeds from ½ scraped vanilla bean pod, and a pinch of fine salt to create a glaze.

2. Adjust with more heavy cream for your desired consistency.

3. Transfer the glaze to a sandwich bag, and snip off a corner. Liberally drizzle the glaze over completely cooled shortbread cookies, and enjoy.

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TOASTY CORNFLAKE DREAM BARS

Makes: 1 8x8 or 9x9 pan | Cook Time: 25-30 minutes | Rest Time: 2 hours

Step One: Prepare the Toasty Cornflakes

Toasty Cornflakes

• 13 ounces cornflakes cereal

• 40 grams milk powder

• 25 grams cane sugar

• 1 teaspoon kosher salt

• 113 grams salted butter melted

Instructions

1. Preheat the oven to 275 F.

2. To a large bowl, combine 13 ounces cornflakes with 40 grams milk powder, 25 grams cane sugar and 1 teaspoon kosher salt. Mix together until the flakes are coated.

3. Drizzle 113 grams melted butter over the cornflakes, and mix until fully combined. Spread the cornflakes evenly onto a 13 x 18 sheet pan lined with parchment.

4. Bake for 25-30 minutes, or until toasty and golden.

5. Allow cornflakes to cool. The cornflakes can be prepared a few days ahead, and kept in a secured Ziploc bag.

Step Two: Make the Bars

Remaining Ingredients

• 16 ounces mini marshmallows separated as 10 ounces and 6 ounces

• 113 grams salted butter

• Pure vanilla extract

• Prepared Toasty Cornflakes

Instructions

1. Prepare an 8x8 or 9x9 square pan with parchment and set aside. For a double batch, go with a 13x18 sheet pan.

2. To a large pot, melt 113 grams salted butter over medium low heat. Allow the butter to cook until a golden amber color is achieved, and the butter now has a nutty and toasty aroma. This can take anywhere from 4-7 minutes – be sure to stir the butter constantly so the milk solids don’t burn, especially while it bubbles.

3. Add 10 ounces of mini marshmallows directly into the butter mixture. Melt completely while stirring constantly, then remove from the heat.

4. Stir in 1 tablespoon pure vanilla extract.

5. Add the prepared toasty cornflakes, along with the remaining 6 ounces of mini marshmallows and combine together well.

6. Once the cornflakes are evenly coated, transfer the mixture to the prepared pan. Press the cornflakes into the crevices using wet fingers or a rubber spatula.

7. Allow to rest at room temperature for about 2 hours before slicing and enjoying.

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