Fresh Corn Whoopie Pies with Lemon Curd
This cookie is a real summer treat made with fresh sweet corn.
Ingredients
- 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 (½ stick )unsalted butter, softened
- ½ cup sugar
- 1 egg lightly beaten
- ½ teaspoon vanilla
- 1 jar (12 oz.) lemon curd store-bought or homemade
- powdered sugar
Instructions
- 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.
Nutrition
Serving: 1whoopee pieCalories: 113kcalCarbohydrates: 17gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 92mgPotassium: 25mgFiber: 0.3gSugar: 9gVitamin A: 145IUVitamin C: 0.004mgCalcium: 16mgIron: 1mg
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