Photo: Molly Mears
Wapsie Valley Corn Cookies
9 ingredients
openrecipes
The simplicity of these cookies makes them a perfect showcase for the flavor of Wapsie Valley corn. Because the dried corn kernels used in this recipe are rather large and hard, you will need to grind them twice. Grind them on the medium setting of your grain mill, then pass them through a second time on the fine setting.
Estimated Nutrition (whole recipe, rough)
773
Calories
22g
Protein
19g
Fat
126g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups finely ground Wapsie Valley corn
- 3 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. table salt
- 32 Tbs. (4 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 2 eggs
- 2 tsp. vanilla extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes