These simple shortbread-style cookies were minimally sweet with a perfectly crumbly texture. We enjoyed them plain and sandwiched with jam.
This recipe is from Apollonia Poilâne via The New York Times, contributed by Dorie Greenspan. They are included in the book “Poilâne, The Secrets of the World-Famous Bread Bakery,” by Apollonia Poilâne, who heads the legendary Parisian boulangerie. According to the article, the desserts made in the shop are bread-bakers pastries, described as as “less sweet, less fussy and less fussed over.” I chilled the dough in logs rather than rolling and cutting as a shortcut.
Yield: about 60 cookies
125 grams (1/2 cup plus 2 T) granulated sugar
1 large egg plus 1 large egg yolk, at room temperature
250 grams unsalted butter (2 1/4 sticks, 1 cup plus 2 tablespoons) cut into cubes, softened until creamy
240 grams (2 cups) corn flour
240 grams (1 3/4 cups plus 2 tablespoons) all-purpose flour
jam, for sandwiching the cookies, optional (I used Bonne Maman Four Fruits Preserves)
In a large bowl, working with a mixer on medium speed, beat the sugar, egg and egg yolk until pale and creamy, about 2 minutes.
Add the butter, and beat until well blended, about 2 minutes.
Add the corn flour and all-purpose flour to a medium bowl, and whisk until combined.
Reduce the mixer speed to low, add the flour mixture and mix until just incorporated.
Turn the dough out onto a sheet of plastic wrap. Divide the dough in half, and using parchment paper, shape into 2 logs, about 1 1/4-inches in diameter.
Wrap the logs tightly in plastic, and refrigerate for 30 minutes. I place the logs in wrapping paper cardboard to maintain the shape. (I refrigerated the dough overnight- and even longer for a second batch.)(The dough can be frozen for up to 3 months.)
To bake, line two baking sheets with parchment paper. Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees, preferably on convection.
Working with 1 log of dough at a time, slice the dough into 1/4-inch thick rounds, rotating the log between slices to make more even slices.
Place the rounds 1/2-inch apart on the baking sheets. (I placed 12 cookies per sheet.)
Bake the cookies until the centers are set and the edges are very lightly browned, 12 minutes on convection. Rotate the pans from top to bottom and front to back halfway through the baking time.
Immediately transfer the cookies to a wire rack, and let cool completely.
Serve plain or sandwiched with jam. Store the cookies in an airtight container for up to 1 week.
I shared these cookies with a friend and she shared this beautiful photo of them with me. ❤
When my mom comes to visit, she often brings along the Food section from the Washington Post for me to peruse. 🙂 I was thrilled when she brought one that included cookie recipes from Momofuku Milk Bar!
There was also the Milk Bar Crack Pie- which was worthy enough to make on a few occasions…
Momofuku Milk Bar recipes are held in high regard in our home! 😉 Before finally tracking it down, my husband and I went to at least 5 grocery stores to hunt down freeze-dried corn to use in this cookie batter. Knowing the recipe source, we were pretty sure that they would be worth all of the effort!
This recipe was adapted from Momofuku Milk Bar by Christina Tosi, via The Washington Post. I decreased the cookie size and the resulting baking time. I weighed all of the ingredients as well. I ground the freeze-dried corn into a powder using a food processor. Yummy!!
16 T (225 g, 2 sticks) unsalted butter, at room temperature
300 g (1 1/2 cups) granulated sugar
1 large egg
225 g (1 1/2 cups packed) bread flour
45 g (1/4 cup packed) corn flour
65 g (2 oz) freeze-dried corn, ground to a powder (2/3 cups packed)
3/4 tsp (3 g) baking powder
1/4 tsp (1 1/2 g) baking soda
1 1/2 tsp (6 g) kosher salt
Line two large rimmed baking sheets with parchment paper.
Using a food processor, grind the freeze-dried corn into a powder.
Whisk all of the dry ingredients together in a medium bowl to combine.
Combine the butter and sugar in the bowl of a stand mixer, beat on medium-high speed for 2 to 3 minutes.
Scrape down the sides of the bowl. Add the egg and beat for 7 to 8 minutes or until very light and fluffy. (Do not rush this step, as it helps the cookie dough incorporate a large amount of butter.) Stop to scrape down the bowl.
On low-speed, add the bread flour, corn flour, corn powder, baking powder, baking soda, and salt; beat just until the dough comes together, no longer than 1 minute.
Using a large cookie scoop (mine is almost 1 3/4″ in diameter), portion out the dough on one of the parchment-lined baking sheets. Pat the tops of the dough domes flat.
Wrap the baking sheet tightly with plastic wrap and refrigerate for at least 1 hour (or up to 1 week).
Preheat the oven to 350 degrees, preferably on convection.
Place the chilled dough portions on the parchment-lined baking sheets, spacing at least 2 inches apart.
Bake for 9 to 11 minutes or until the cookies are lightly browned on the edges yet still bright yellow in the center. They will have puffed, cracked and spread.
Cool the cookies completely on the baking sheets before serving or storing.