We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Corn & Maple Cookies
Winter 2016
These cookies have a pleasing and slightly addictive crunch. The sweetness of corn and maple is complemented by the subtle toasted flavour of malt flour. The dough comes together in a snap and can be made well in advance of baking.
Makes about 48 cookies
1⅓ cups (330 mL) whole-wheat pastry flour
1 cup (250 mL) cornmeal
⅓ cup (80 mL) malt flour or malted barley flour
1 tsp (5 mL) baking powder
½ tsp (2 mL) baking soda
1 tsp (5 mL) salt
1 cup (250 mL) unsalted butter, at room temperature
1 cup (250 mL) sugar
⅓ cup (80 mL) maple syrup
1½ tsp (7 mL) vanilla extract
2 eggs
48 whole skin-on almonds
1 Combine the whole-wheat flour, cornmeal, malt flour, baking powder, baking soda and salt in a small bowl.
2 In a mixer, cream together the butter and sugar until soft and pale in colour. Add the maple syrup, vanilla and eggs, and mix on medium to combine.
3 Slowly add the dry ingredients to the butter mixture and blend thoroughly.
4 Wrap the dough in plastic wrap and chill for at least 45 minutes before baking.
5 Preheat oven to 350°F (180°C).
6 Line two 12 x 18-inch (30 x 45-cm) baking sheets with parchment paper.
7 Pinch off a piece of the chilled dough approximately 1 tbsp (15 mL) in size and roll into a ball. Repeat with remaining dough.
8 Place the balls on a baking sheet allowing for space to spread during baking, approximately 8 cookies per baking sheet. Bake in batches, allowing dough to chill between each batch. The colder the dough remains, the better the cookies will spread during baking. Gently press a whole almond in the top of each cookie.
9 Bake in the preheated oven for 13 to 15 minutes or until they have begun to lightly caramelize around the edges.
10 Cool on a rack.
Makes about 48 cookies
