Cornmeal Shortbread Cookies with Sweet Corn Pastry Cream

This delicious dish was the featured dessert at Cohort 20’s recent Youth Led Dinner and is a delightful way to maximize our sweet local corn while in season! Trainees (and our guests!) loved it, and we hope you will, too. The delicate shortbread is topped with a sweet pastry cream with hints of vanilla and sweet corn. Fully embrace summer’s bounty with a garnish of mint and local fresh berries. Give it a try, and let us know what you think!

Cornmeal Shortbread Cookies with Sweet Corn Pastry Cream

Recipe yield: 3 dozen cookies

Ingredients:

Cookies

  • 4 1/2 cups all-purpose flour

  • 1 1/2 cups cornmeal

  • 1 Tbsp Kosher salt

  • 1 ½ lbs unsalted butter, room temperature

  • 1 1/2 cup dark brown sugar

  • 2 cup white granulated sugar

  • 3 large eggs, room temperature

  • 1 Tbsp  vanilla extract

Sweet Corn Pastry Cream

  • 2 cups whole milk

  • 1 corn cob, 

  • 6 Tbsp white granulated sugar

  • Pinch salt

  • 3 Tbsp cornstarch (cornflour) 

  • 1 Tbsp vanilla bean paste 

  • 3 large egg yolks

  • 1 large egg

  • 1 ½ oz unsalted butter softened

Method of Preparation:

Mise en place: read your recipe, gather all ingredients, then gather tools, measure, then start preparing.

Prepare the cookies:

  1. Preheat the oven to 300°F.

  2. Whisk together flour, cornmeal, and salt to combine. In a mixer fitted with the paddle attachment, beat butter with brown sugar and 1/3 cup granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add egg and vanilla; beat until smooth.

  3. Reduce speed to low and gradually add flour mixture, beating just until combined. 

  4. Spoon a scant 2 tablespoons (1 ounce) dough into each cup of a muffin tin. Firmly rap the tin against a counter a few times to ensure the dough reaches bottom edges of each cup. Flatten tops with your fingers.

  5. Bake until cookies are golden brown and set, 25 to 30 minutes. Let cool in the tin for 5 minutes. Meanwhile, in a small bowl, stir together the remaining 1/3 cup granulated sugar and cinnamon. Flip cookies out of the tin. Cool at room temp on a parchment lined sheet-tray.

  6. Cookies can be stored in an airtight container for up to 1 week at room temperature.

Prepare the pastry cream:

  1. Husk corn, saving grass. Remove kernels, saving cob. Cut the cob into small pieces.

  2. Combine corn cob scraps, milk, sugar, cornstarch, vanilla, egg yolks, and eggs in a small saucepan; stirring constantly, bring the mixture to a simmer. 

  3. When the mixture has thickened, remove from heat and fold in butter.

  4. When butter is emulsified, pour it into a hotel pan or shallow dish and press with plastic wrap. Cool fully.

  5. Reserve to a piping bag with a tip.

Faith Emerson