Corn Cookies
Yield, about 1-1/2 dozen

Our corn cookies with whipped honey-cinnamon butter are a summer dessert dream.

1-1/2 cups yellow cornmeal
1-1/2 cups all-purpose flour
1/2 cup sugar
1/2 cup nonfat dry milk powder
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
1/4 cup cream cheese
1 can cream-style corn (8-1/4 ounces)
2 tablespoons 2% milk

HONEY BUTTER:
1 cup butter, softened
1/2 cup honey
3/4 teaspoon ground cinnamon

Preheat oven to 375°. In a large bowl, combine cornmeal, flour, 1/2 cup sugar, powdered milk, baking powder and salt. Cut in butter and cream cheese until crumbly. Add creamed corn and milk; stir until blended. Scoop by quarter cupfuls onto parchment-lined baking sheets.

Bake 13-15 minutes or until edges are light brown. Remove to wire racks to cool.

Meanwhile, in a medium bowl, whisk the butter, honey and cinnamon until blended and fluffy. Pipe or spread over cooled cookies. Drizzle with additional honey, if desired.


Nutrition Facts
1 cookie: 301 calories, 17g fat (10g saturated fat), 44mg cholesterol, 324mg sodium, 35g carbohydrate (15g sugars, 1g fiber), 3g protein.