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.

6 Comments Add yours

  1. Pingback: Seal tart 2.0
  2. atkokosplace says:

    I’ve never used corn powder. I guess I will put that on my shopping list. This looks really amazing. I can see making all sorts of fillings too and this could be great fun to make the corn cookies ahead of time and have friends over, letting them fill their own! How fun! Thank you for sharing. Koko 🙂

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s