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Photo for - Gluten-Free Corn and Jalapeño Cookies

Gluten-Free Corn and Jalapeño Cookies

Here’s a savoury cookie, with a hint of spice and sweetness, that can be enjoyed as part of a cheese platter, cookie tray or midnight snack.

  • Yields: 18 cookies
  • Preparation: 40 minutes

Ingredients

  • 1/2 cup (125mL) STIRLING - Stirling Creamery Unsalted Butter, softened
  • 1/4 cup (50mL) granulated sugar
  • 1 egg, beaten
  • 3/4 cup (175mL) gluten-free all-purpose flour, fine
  • 1/4 cup (50mL) yellow cornmeal
  • 1/4 tsp (1mL) baking powder
  • 1/4 tsp (1mL) salt
  • 1/2 cup (125mL) corn kernels
  • 1/2 cup (125mL) green onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped

Instructions

  1. Preheat oven to 350°F (180°C). Using electric mixer, beat butter with sugar until fluffy. Beat in cottage cheese and egg just until combined.
  2. Combine flour, cornmeal, baking powder and salt. With mixer on low speed, beat flour mixture into butter mixture just until combined. Stir in corn, green onion and jalapeño. Drop heaping 2 tablespoonfuls of dough onto parchment paper–lined baking sheets, about 2 inches (5 cm) apart; flatten slightly.
  3. Bake, in batches, for 12 to 15 minutes or until golden. Let cool in pans on racks for 2 minutes. Transfer directly to racks; let cool completely.
  • Add 1/2 tsp (2 mL) ground chipotle pepper to the flour mixture for a subtle smoky flavour.
Photo of - Gluten-Free Corn and Jalapeño Cookies

Ingredients

  • 1/2 cup (125mL) STIRLING - Stirling Creamery Unsalted Butter, softened
  • 1/4 cup (50mL) granulated sugar
  • 1 egg, beaten
  • 3/4 cup (175mL) gluten-free all-purpose flour, fine
  • 1/4 cup (50mL) yellow cornmeal
  • 1/4 tsp (1mL) baking powder
  • 1/4 tsp (1mL) salt
  • 1/2 cup (125mL) corn kernels
  • 1/2 cup (125mL) green onion, finely chopped
  • 1 jalapeño pepper, seeded and finely chopped