Dessert July 24, 2023
Note: I was hoping these would be a little fatter and fluffier, like some sort of cross between cornbread and a cookie. They turned out pretty flat, but still tasty.
Ingredients:
1⅓ cups All-Purpose Flour
¼ cup Masa Harina ¼ cup Cornmeal ¾ teaspoon Baking Powder
¼ teaspoon Baking Soda
½ teaspoon Salt 12 tablespoons Butter, room temperature
1 cup and 2 tablespoons Sugar
1 large Egg
Directions:
Place one rack in the top third of your oven and one in the bottom third. Preheat the oven to 350°F (175°C). Lightly grease (or line with parchment) two baking sheets.
Weigh your flours; or measure by gently spooning into a cup, then sweeping off any excess
In a medium bowl, combine the flour, masa harina, cornmeal, baking powder, baking soda, and salt. Set aside.
In a large bowl or the bowl of a stand mixer, beat together the butter and sugar until thoroughly combined.
Beat in the egg; scrape the bottom and sides of the bowl and beat again briefly, if necessary.
Add the dry ingredients, stirring just until incorporated.
Scoop the dough by the heaping ¼-cupful onto the prepared pans — our scone and muffin scoop is a great tool here — leaving 4” between each cookie to allow for spreading; five cookies per pan (using a large baking sheet) works well.
Place the two pans of cookies in the oven and bake them for 13 to 16 minutes, rotating the pans halfway through (top to bottom, bottom to top). The cookies’ edges will be set and they’ll be just lightly golden; the centers should still be soft.
Remove the cookies from the oven and allow them to cool slightly before serving.
Store leftover cookies, well-wrapped, at room temperature for several days; freeze for longer storage.
Tips from KA's Bakers:
Masa harina absorbs moisture readily, so if you’re baking your cookies in batches (rather than all at once) choose one of following two options to keep your cookies flat and chewy (rather than rounded and more tender):
Use the greased bottom of a large measuring cup to press your second batch of cookies ½"-thick before baking them. Scoop and bake half the dough (five cookies, 334g of the dough) as directed. Before scooping the second batch of cookies, stir 1½ teaspoons water into the dough.
If you prefer smaller, traditionally sized cookies, scoop the dough by the heaping tablespoonful onto the prepared pans, spacing them 2” apart. Bake for 9 to 11 minutes. You’ll make about 28 medium (3”) cookies.
Final Notes:
These were kind of like snickerdoodles (but without the cinnamon sugar on top) because they were a little crunchy on the outside and soft and chewy on the inside and they had that butteriness to them. So Luke decided they are snick-corn-doodles. They do have a light corn taste and do still have the grit.
I think my baking soda was a little old, King Arthur's cookies do look fluffier.
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