Freshest Corn Whoopie Pies
I refuse to say good-bye to summer. While I am not fond of hot and humid weather that makes my hair frizz like the fur of an angry cat, it is this time of year that doesn’t remind me of my grief. I really am on vacation. There are no holidays, anniversaries or birthdays that make me long for my son to be home. That is not to say that I don’t miss William every minute. That is not to say that I don’t feel sad, but the dread of reminders is not hanging over my head. I want to put those off as long as I can.
Some say the last day of summer is the first day of school while others say it happens after Labor Day, but take a look at the calendar. Summer is not officially over until September 22, 2014, so let’s continue the summer fun and play with our food. Let’s make these Freshest Corn Whoopie Pies.
Anyone who has ever dined with me knows I can’t stand the thought of a runny egg yolk. I will never eat a poached egg or that fancy ravioli that when one cuts into it the yolk oozes out forming the sauce. BLECH!!! And in the words of the famous Rosanna Rosanna Dana, “Makes Me Want to Die”. Such a surprise that I would make a play on this cookie that looks like a sunny-side-up egg. Delicious!
This cookie is a real summer treat made with a surprise ingredient; fresh corn. Sweet summer corn is readily available in the grocery story and every farm stand across the country. Buy local if you can for the best flavor. Better, yet, pick your own.
This recipe is adapted from the magazine Cuisine At Home.Print
1 cup all purpose flour
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ear fresh sweet corn, cooked and kernals cut off the cob (1 cup)
¼ cup buttermilk
4 tablespoons (1/2 stick) unsalted butter, softened
½ cup sugar
1 egg, lightly beaten
½ teaspoon vanilla
1 jar lemon curd (store-bought or homemade)
- Heat oven 350F. Line baking sheet with parchment paper.
- In small bowl, whisk flour, baking powder, baking soda and salt; set aside.
- In food processor, combine corn and buttermilk until smooth. Press corn mixture through a fine sieve (you should have ½ cup corn liquid); discard the solids in the sieve.
- In a mixer bowl, beat butter and sugar until light and fluffy. Add half the beaten egg (give the rest of the egg to the dog or make yourself a tiny snack) and the vanilla; blend well.
- Add flour and corn mixture alternating and mixing after each addition.
- Chill dough until firm, about 1 to 2 hours.
- Drop dough by tablespoonfuls (I use a cookie scoop) onto baking sheets 2-inches apart.
- Bake 10 to 12 minutes or until cookies look dry on top and golden around edges.
- Transfer to wire racks on parchment to cool.
- Spread half the cookies, on their flat sides with some lemon curd and sandwich with remaining cookies.
- Dust with powdered sugar.
- Category: cookies
- Method: baking
Keywords: fresh corn, sandwich cookie, lemon curd, sunny-side-up