Corn cookies

Ingredients:

2 stick (16 tbsp) unsalted butter, at room temperature1.5 cups sugar1 extra large egg225 g flour OR 1 1/3 cups45 g corn flour OR 1/4 cup65 g freeze-dried corn powder OR 2/3 cup3/4 tsp baking powder1/4 tsp baking soda1 tsp salt

Directions:

In the bowl of a stand mixer, use the paddle attachment to spread the butter around the bowl. With the mixer on low, stream in the sugar, and cream on medium high for 1 minute (if you don't know the process of creaming, read this article). Scrape down the sides of the bowl, then add the egg and beat for another minute on medium high speed, until incorporated.Whisk to combine the flour, corn flour, corn powder, baking powder, baking soda, and salt. Add it to the mixer and mix on low speed until just combined (it may look crumbly, but should hold together).Portion out big mounds onto two baking sheets using a cookie scoop (I used this one). Press each dough mound with your fingers to flatten slightly. Refrigerate for 1 hour.Preheat the oven to 350 degrees F and bake the cookies for 18 minutes, until they are lightly browned on the outside. Let them cool on the pan until their shape