Lucky Peach Magazine.
|Combine the butter and sugar with a mixer and cream them on medium-high speed for 2-3 minutes. The mixture should be fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.|
|With the mixer at a lower speed, add the egg. Increase the mixer speed to medium-high and start a timer for 8 minutes. The mixture will become a pale white color, and the creamed mixture will nearly double in volume.|
|After 10 minutes, take the speed down to low and add the dry ingredients. Mix just until the dough comes together, and for no longer than 60 seconds. Don't over mix. Scrape down the sides of the bowl with a spatula.|
|Using a 2.75 oz ice cream scoop, portion out cookie dough onto a parchment-lined sheet pan, about 3 inches apart. Wrap the sheet pan tightly with plastic wrap and refrigerate for at least 1 hour, but for no more than 1 week. Do not bake your cookies from room temp or else the butter will melt out too quickly.|
|Preheat the oven to 350°F. Bake each batch for 18 minutes. The cookies will spread, puff up, and crackle while in the oven. After 18 minutes, the cookies should be very faintly browned on the edges, but still bright yellow in the center. Give them an extra minute if that's not the case.|
|Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container for storage. At room temperature, corn cookies will keep fresh for 5 days. In the freezer, they'll keep for a month.|
source: Lucky Peach Magazine