Gluten-Free Corn and Jalapeño Cookies

Shortbread

Here’s a savoury cookie, with a hint of spice and sweetness, that can be enjoyed as part of a cheese platter, cookie tray or midnight snack. 

  • Total Preparation Time: 40 minutes

18 cookies

Rating: 2.5 Stars

Ingredients

1/2 cup125 mLGAY LEA - Unsalted Butter, softened
1/4 cup60 mLGranulated Sugar
1 Egg, beaten
3/4 cup175 mLgluten-free all-purpose flour
1/4 cup60 mLYellow Cornmeal, fine
1/4 tsp1 mLBaking Powder
1/4 tsp1 mLSalt
1/2 cup125 mLCorn Kernels
1/2 cup60 mLGreen Onion, finely chopped
1 Jalapeno Pepper, seeded and finely chopped
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Instructions

  1. Preheat oven to 350°F (180°C). Using electric mixer, beat butter with sugar until fluffy. Beat in cottage cheese and egg just until combined. 
  2. Combine flour, cornmeal, baking powder and salt. With mixer on low speed, beat flour mixture into butter mixture just until combined. Stir in corn, green onion and jalapeño. Drop heaping 2 tablespoonfuls of dough onto parchment paper–lined baking sheets, about 2 inches (5 cm) apart; flatten slightly. 
  3. Bake, in batches, for 12 to 15 minutes or until golden. Let cool in pans on racks for 2 minutes. Transfer directly to racks; let cool completely.
  • Add 1/2 tsp (2 mL) ground chipotle pepper to the flour mixture for a subtle smoky flavour.
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Ingredients

1/2 cup125 mLGAY LEA - Unsalted Butter, softened
1/4 cup60 mLGranulated Sugar
1 Egg, beaten
3/4 cup175 mLgluten-free all-purpose flour
1/4 cup60 mLYellow Cornmeal, fine
1/4 tsp1 mLBaking Powder
1/4 tsp1 mLSalt
1/2 cup125 mLCorn Kernels
1/2 cup60 mLGreen Onion, finely chopped
1 Jalapeno Pepper, seeded and finely chopped
Add to Shopping List

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