- 3 cups finely ground Wapsie Valley corn
- 3 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. table salt
- 32 Tbs. (4 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 2 eggs
- 2 tsp. vanilla extract
In a bowl, whisk together the ground corn, flour, baking soda, baking powder and salt until combined; set aside.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter and sugar on medium speed until creamed and fluffy, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
Add the eggs and vanilla and beat on medium-low speed until combined, about 1 minute. Reduce the speed to low, add the ground corn mixture and beat until just incorporated, stopping the mixer to scrape down the sides of the bowl as needed. Remove the bowl from the mixer, cover the bowl with plastic wrap and refrigerate for 1 hour.
Position 1 rack in the upper third and 1 rack in the lower third of an oven. Line 2 baking sheets with parchment paper. Scoop out the dough with a 3-Tbs. cookie scoop and stagger the cookies on the prepared baking sheets, 8 cookies per sheet.
Bake until the cookies are lightly golden and just set in the middle, 15 to 17 minutes, rotating the baking sheets from top to bottom and 180 degrees halfway through baking.
Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to a wire rack. Repeat with the remaining cookie dough. Makes 32 cookies.