Raspberry Basil Corn Cookies
A crispy corn cookie with flecks of red and green raspberry and basil. A unique sweet and savory cookie!
Servings: 15 cookies
Calories: 216kcal
Ingredients
- 2 cups crunchy corn snacks (like corn nuts)
- 2 sticks unsalted butter room temp
- 1 1/2 cups granulated sugar
- 1 egg
- 1/4 cup corn flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup raspberry drupelets
- 1 tablespoon minced basil (heaping tablespoon)
Instructions
- Add the crunchy corn snacks to a food processor and blend until they become a sandy texture. This should result in about 2/3 cup of corn sand but you might want to double check and adjust if needed!
- Beat the butter and sugar for 3-5 minutes with a hand or stand mixer until lightened in color. Add the eggs and beat for 7-8 more minutes.
- Stir in the flour, corn flour, corn sand, baking powder, baking soda, and salt. Mix until it all comes together.
- Scoop 1/3 cup portions of the dough onto a parchment lined baking sheet at least 4 inches apart. Cover with plastic and refrigerate for 1 hour.
- Preheat oven to 350
- Bake the cookies about 18 minutes until they flatten out and get a very slight brown edge. Allow to cool before serving!
Nutrition
Calories: 216kcal | Carbohydrates: 26g | Protein: 1g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 46mg | Potassium: 58mg | Fiber: 1g | Sugar: 21g | Vitamin A: 446IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.2mg