Recipe by Iroquois White Corn Project

Makes about 3 dozen cookies

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1 ½ cups all-purpose flour, plus more
for shaping
½ cup Iroquois Roasted White Corn
½ tsp. of salt
¾ cup room temperature
unsalted butter
¾ cup sugar
1 large egg
1 tsp. vanilla extract*

*For a different flavor, substitute lemon zest and a ½ tsp. ground cardamom for the vanilla.


Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, corn flour, salt, and cardamom (if used). Set aside.

In a large bowl and using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla (or lemon zest) and beat until smooth. With mixer on low, gradually add flour mixture, mixing until just combined.

Drop dough by heaping tablespoons, about 2 inches apart from each other, onto 2 large baking sheets. Flatten with slightly floured fingertips.

Bake until edges are golden, 14-16 minutes, rotating the sheets halfway through. Transfer cookies immediately to a wire rack and let cool.