| Type | Sugar cookie |
|---|---|
| Place of origin | United States and Indonesia |
| Main ingredients | Cornmeal, maize products |
A corn cookie (or maize cookie) is a type of cookie prepared with corn products. In the United States and Indonesia, it is a type of sugar cookie. Rather than wheat flour, which is commonly used in the preparation of cookies, the corn cookie takes its color and flavor from corn products [1] such as cornmeal. [2]
Like their traditional counterparts, corn cookies are often flavored with various herbs, spices, and fruits including lemon verbena, apricot, and rosemary. [3] In addition to baking, corn cookies can also be prepared by using batter for making cornbread and cooking it on a hot griddle. [4]
Corn cookies have been prepared by the Sioux Indians in South Dakota due to the abundance of corn in that state. [5]
See also
References
- ^ Richard, Michel; Kaminsky, Peter (2010). Sweet Magic: Easy Recipes for Delectable Desserts. HarperCollins. pp. 148–149. ISBN 978-0061928215. Retrieved November 30, 2012.
- ^ Suszko, Marilou K. (2007). Farms & Foods of Ohio: From Garden Gate to Dinner Plate. Hippocrene Books. p. 217. ISBN 978-0781811729. Retrieved December 1, 2012.
- ^ Hochstat, Jon (June 26, 2009). "F4tT: Corn Cookie @ Momofuko Milk Bar". Glide Magazine. Archived from the original on September 29, 2012. Retrieved November 30, 2012.
- ^ Balch, William Ralston (1883). The People's dictionary and every-day encyclopedia. Thayer, Merriam. p. 827. Archived from the original on September 28, 2021. Retrieved November 30, 2012.
- ^ Gallopade International (March 2011). The Mystery at Mount Rushmore Teacher's Guide. Gallopade International. p. 19. ISBN 978-0635081766. Archived from the original on September 28, 2021. Retrieved December 1, 2012.
Further reading
- Webber, Carolyn Putnam (1918).
Two Hundred and Seventy-five War-time Recipes. Bedford Print Shop. p.
19. Retrieved November 30, 2012.
corn cookies.
- Howard, Jane Grant Gilmore; Brobeck, Florence (1913).
Fifty years in a Maryland kitchen. Norman, Remington Co. p.
254. Retrieved November 30, 2012.
corn cookies.
- Li, Jian (August 14, 2009). "Total anthocyanin and dietary fiber contents in blue corn cookies as affected by ingredients and oven types" (PDF). (Abstract of a Dissertation). K-REx: K-State Research Exchange (Kansas State University). Retrieved November 30, 2012.
 | This American dessert-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Indonesian dessert-related article is a stub. You can help Wikipedia by expanding it. |
| Type | Sugar cookie |
|---|---|
| Place of origin | United States and Indonesia |
| Main ingredients | Cornmeal, maize products |
A corn cookie (or maize cookie) is a type of cookie prepared with corn products. In the United States and Indonesia, it is a type of sugar cookie. Rather than wheat flour, which is commonly used in the preparation of cookies, the corn cookie takes its color and flavor from corn products [1] such as cornmeal. [2]
Like their traditional counterparts, corn cookies are often flavored with various herbs, spices, and fruits including lemon verbena, apricot, and rosemary. [3] In addition to baking, corn cookies can also be prepared by using batter for making cornbread and cooking it on a hot griddle. [4]
Corn cookies have been prepared by the Sioux Indians in South Dakota due to the abundance of corn in that state. [5]
See also
References
- ^ Richard, Michel; Kaminsky, Peter (2010). Sweet Magic: Easy Recipes for Delectable Desserts. HarperCollins. pp. 148–149. ISBN 978-0061928215. Retrieved November 30, 2012.
- ^ Suszko, Marilou K. (2007). Farms & Foods of Ohio: From Garden Gate to Dinner Plate. Hippocrene Books. p. 217. ISBN 978-0781811729. Retrieved December 1, 2012.
- ^ Hochstat, Jon (June 26, 2009). "F4tT: Corn Cookie @ Momofuko Milk Bar". Glide Magazine. Archived from the original on September 29, 2012. Retrieved November 30, 2012.
- ^ Balch, William Ralston (1883). The People's dictionary and every-day encyclopedia. Thayer, Merriam. p. 827. Archived from the original on September 28, 2021. Retrieved November 30, 2012.
- ^ Gallopade International (March 2011). The Mystery at Mount Rushmore Teacher's Guide. Gallopade International. p. 19. ISBN 978-0635081766. Archived from the original on September 28, 2021. Retrieved December 1, 2012.
Further reading
- Webber, Carolyn Putnam (1918).
Two Hundred and Seventy-five War-time Recipes. Bedford Print Shop. p.
19. Retrieved November 30, 2012.
corn cookies.
- Howard, Jane Grant Gilmore; Brobeck, Florence (1913).
Fifty years in a Maryland kitchen. Norman, Remington Co. p.
254. Retrieved November 30, 2012.
corn cookies.
- Li, Jian (August 14, 2009). "Total anthocyanin and dietary fiber contents in blue corn cookies as affected by ingredients and oven types" (PDF). (Abstract of a Dissertation). K-REx: K-State Research Exchange (Kansas State University). Retrieved November 30, 2012.
|
| This American dessert-related article is a stub. You can help Wikipedia by expanding it. |
|
| This Indonesian dessert-related article is a stub. You can help Wikipedia by expanding it. |