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Why recepie famous for?
While corn season is pitifully short up here in the Toronto area, you can bet we get our fill while its here - especially since the price drops like a stone (last time I looked it was like 10 cents a cob at the market).
Ingredients
Makes 26½ cup salted butter, softened
½ cup sugar
1 egg
½ tsp coconut extract
½ tsp vanilla extract
1 cup yellow corn flour
½ cup rice flour
½ cup cornstarch
1 tsp baking powder
½ cup finely shredded, unsweetened coconut
Instructions
Heat the oven to 350°F and line two baking sheets with parchment paper.In a large bowl, cream together the butter and sugar until well blended.
Add the egg, coconut extract and vanilla extract and beat well.
Add the corn flour, rice flour, cornstarch, baking powder and coconut and mix to form a dough.
Cover and let rest 15 minutes.
Divide the dough into 26 pieces, roll into balls and place on the baking sheets.
Flatten the balls gently with the palm of your hand.
Bake at for 12 minutes, or until golden brown.
Cool on the baking sheets.
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