Corn Cookie Cardamom Custard Sandies

Browned Butter Corn Cookies w/ Cardamom Custard

PREP: 1hrs || COOK: 15min || COOL: 30min // ASSEMBLE: 30min

Corn Cookies (makes 12)

• 1/2 Cup & 2 TbspUnsalted Butter - Browned

• 1/4 Cup Light Brown Sugar

• 3/4 Cup White Sugar

• 1 Egg

• 1 Tsp Vanilla Extract

• 1/2 Cup AP Flour

• 1 Cup Finely Ground Cornmeal (Masa Harena)

• 1 TspKosher Salt

• 1/2 Tsp Backing Powder

• 1/2 Tsp Backing Soda

• 1/4 Cup Light Brown Sugar

• 3/4 Cup White Sugar

Lime Zest Sugar

• Zest of 2 Limes

• 2 1/2 Tbsp White Sugar

• Pinch of Kosher Salt

• Pinch of Flake Salt

Custard Sandwiches

• Cardamom Ice Cream (Click for Recipe)

  • or

• Cream Cheese Custard (Click for Recipe)

• Juice of half a lime (adjust for texture)

• Zest of 1 Lime

• 1 Cup of Powdered Sugar

• Pinch of Kosher salt

Make the Cookies

1. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper

2. Brown the butter under medium heat in a saute pan, until the milk solids are just golden, stir, and scrape into a medium sized mixing bowl

3. Let the butter cool in the fridge for about 20 minutes so it firms up a touch

4. Add the sugars to the cooled butter and mix to combine

5. Add the Egg, and Vanilla, Baking Soda & Powder and salt until cohesive

6. Fold in the flour and cornmeal and mix to create the dough, it should come together like wet sand

7. Cover the dough and chill for about 30mins in the fridge, but not much longer

8. Meanwhile mix the Lime Zest, Sugar and Salt in a shallow bowl or on a rimmed plate

9. Scoop out 6 cookies per tray about a 1/4 cup per cookie onto the lined baking sheets

10. Take each cookie ball and roll it gently in the Lime Zest Sugar mixture

11. Then place the cookies back on to the trays and spread the dough out slightly to motivate a thinner cookie

12. Bake in the oven for about 8 mins, pulling out just before the cookies are done

13. Using a small bowl or ring cookie cutter, swivel the cookies inside the bowl or ring to help even them out to a round shape

14. Once re shaped, put back in the oven for the last 2 minutes of cooking

15. Remove from the oven and sprinkle with some flake salt

16. Let the cookies cool on the trays for 5 minutes, then move to a wire rack to cool completely

Assemble the Sammies

1. Mix the Lime Juice, Zest, Salt and Powdered sugar in a small bowl to create a tacky glaze for the sandwiches

2. Cut a one foot piece of plastic wrap and lay it flat on the counter

3. Place one cooking upside down on the lower third of the plastic wrap

4. On the topper cookie, spread a thin even layer of the lime glaze

5. Then scoop custard on top of the cookie generously. Avoid a lopsided scoop and try to have at least an inch of cream covering the entire bottom of the cookie

6. Immediately top with the glazed cookie, and fold over the plastic wrap to seal the custard sandwich tightly.

7. Place in the freezer immediately and rinse and repeat for the remaining 5 sandwiches

Notes

1. You want to under cook the cookies a bit so they are chewy and not crunchy, this makes for better bread in the frozen sandwich

2. The ice cream will melt quickly on the counter, so it can be best to keep it in the freezer in between assemblies of sandwiches

Next Time

1. Try toasting the Corn Meal before adding to the cookie dough to get rid of the raw corn taste in the cookie