For Corn Cookies (makes 18 cookies)
Preheat oven to 375oF.
Combine the butter and sugar in a stand mixer fitted with the paddle attachment, and cream them on medium-high speed for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
With the mixer at low speed, add the egg.
Increase the mixer speed to medium-high again and start a timer for an additional 3-4 minutes in order to bond the sugar, butter and egg together fully.
Take the speed down to low and add the dry ingredients. Mix just until the dough comes together, and for no longer than 60 seconds. Scrape down the sides of the bowl with a spatula.
Scoop the cookie dough with a scoop or spoon into ping pong ball sized rounds. Arrange cookie dough 3-4 inches apart from one another on a lined baking tray. Bake the corn cookies at 375oF for 10-15 minutes.
Cool the cookies completely on the sheet pan before transforming into corn cookie crush or transferring to an air-tight container for storage. At room temperature, corn cookies will keep fresh for five days. In the freezer, they’ll stay fresh for a month.