Ingredients

  • 1 large ear of corn
  • 1/4 cup milk
  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1/4 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1/2 cup unsalted butter
  • 2 tablespoon dry cranberries

Ready In 45 Minutes

Servings: 24

Cooking Instructions

Step 1

  • To start we'll prepare the corn. Separate the kernels from the cob by running a sharp knife against the cob.
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Step 2

  • Then with the back of the knife, scrape the remaining kernels and corn milk from the barren corn hull.
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Step 3

  • Next, chop up the corn cob so that it can fit into a small saucepot, add the kernels and the milk (this time from a cow) and bring it to a simmer over medium heat.
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Step 4

  • When it simmers turn off the heat and let it steep for ten minutes to infuse the milk with that corn flavor.
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  • Length: 10 minutes

Step 5

  • In a food processor add flour, powdered sugar and white sugar and pulse it till it's fine.
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Step 6

  • Squeeze the corn milk from the corn cob and discard.
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Step 7

  • Add the corn and milk - reserving 1/4 of it for later - into the food processor along with butter, salt, and vanilla.
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Step 8

  • Pulse until smooth.

Step 9

  • Then add the rest of the corn and the cranberries and pulse it a couple of times, being cognizant of leaving chunks of corn and cranberry in the batter for texture and color.
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Step 10

  • Preheat the oven to 375 F.
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Step 11

  • Fill a pastry bag and chill it in the freezer while the oven is heating up.
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Step 12

  • Butter a cookie pan and pipe cookies 1 1/2 inches in diameter. Leave a generous space between each cookie for they will spread.
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Step 13

  • Tap the pan on a dishcloth to get rid of any air bubbles that might be underneath the surface and bake for 13-16 minutes, or until the edges are golden and the tops look dry.
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  • Length: 16 minutes

Step 14

  • I suggest serving them in stacks, maybe you place a pad of butter on top or drizzle some maple syrup. Just remember to serve them hot right out of the oven. And as always, Chow!
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