Corn cookie and strawberry cheesecake sandwiches

These little cookie sandwiches were something I whipped up because every Friday at work, we always have these meetings for associates under the age of 30, and I like to bring something just to make the meetings a little more fun. I… was actually surprised by how well received these were! I knew that the flavor combination was going to be awesome, because corn and strawberries are so indicative of the summer, but when my coworkers actually raved about them to me, I was in shock. They would actually pull me aside to tell me how good these were! I was really happy to hear how well these went over, because that was better feedback than I was expecting.

The cookies themselves were my own recipe, adapted with Christina Tosi’s technique on corn cookies, but using my own ratios. And by my own, I really just mean I decided on the spot what ratios to use. I wrote them down, and I liked the results, and I think that they’re different from her’s, but I do know for a fact that I used a completely different ingredient in Japanese corn powder, so there’s that. I stuffed them with a strawberry cheesecake mousse, using strawberry consomme to flavor them.

For the cookies:
1/3 cup corn powder
2/3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
8 tablespoons unsalted butter
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg

Cream unsalted butter and granulated sugar and whip them together for 10 minutes. Sift together the dry ingredients. Combine all ingredients together. Spoon out 1 tablespoon-sized balls onto a parchment-lined baking sheet. Refrigerate for 10 minutes. Bake at 375 degrees F for 12 minutes. Cool completely before removing from the parchment sheet.

For the cheesecake mousse:
6 oz cream cheese
1/4 teaspoon vanilla extract
3 oz strawberry consomme

Whip together until it forms a smooth, homogenous mixture. Transfer to a piping bag.

For strawberry consomme:
1/2 cup strawberries
2 tablespoons granulated sugar
1 teaspoon lemon juice

Toss strawberries with other ingredients. Place into a heatproof bowl and wrap in plastic wrap. Heat over a double boiler for 35 minutes. Strain out the solids.

Just pipe them into the cookies. You should be able to make 10 cookie sandwiches with this recipe.

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