The Flower Box: Recipes

Corn and Strawberry Cookies

Corn and Strawberry Cookies
adapted from Milkbar’s Corn Cookies
makes about 16-18 cookies in about 35 minutes

1 cup (227g) salted butter, room temperature

1 1/2 cups (300g) sugar

1 egg

1/2 tsp vanilla bean paste or extract

1 1/3 cup (160g) all-purpose flour

1/4 cup (23g) masa harina (I used blue corn Maseca)

2/3 cup (85g) freeze-dried corn powder

1 tbsp (6g) malted milk powder

3/4 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp kosher salt

1.2 oz (about 1 heaping cup) freeze-dried strawberries, crushed

  • Preheat oven to 350F. In a large bowl, use a wooden spoon or spatula to stir together 1 cup butter and 1 1/2 cups sugar. Stir in 1 egg and 1/2 teaspoon vanilla until combined. Add in 1 1/3 cup flour, 1/4 cup maseca, 2/3 cup freeze-dried corn powder, 3/4 teaspooon baking powder, 1 tablespoon malted milk powder, 1/4 teaspoon baking soda and 1 1/2 teaspoons kosher salt until just combined. Fold in 1.2 oz crushed freeze-dried strawberries.
  • Place about 2 tablespoons of dough and form into balls (I’m using a #24 cookie scoop) and place about 3” apart on parchment or silicone-lined baking sheet. Bake 13-15 minutes, just until the edges start to turn golden brown.
  • Optional step: If you’d like a perfectly round cookie, take a bowl or mason jar lid (any round thing really) wider than the diameter of your cookies and, while the cookies are still hot, swirl the cookies around the inside perimeter of whatever round thing you’re using to shape them.
  • Let cool 5 minutes on the baking sheet to set before moving to a rack to cool completely.  Makes 15-18 cookies.

Pistachio Salsa Macha

makes ~1 1/2 cups in about 15 minutes

2.5 oz dried chiles (guajillo, arbol, ancho, mulato, puya, etc)

1 cup grapeseed oil

1/2 cup raw pistachios

3 cloves garlic

2-3 limes, juiced, more to taste

1 tsp kosher salt, more to taste

  • Remove the stems and seeds from the chilies and discard. Cut / tear into roughly 1” pieces.
  • In a medium saucepan, add grapeseed oil, pistachios and garlic and cook over medium heat until the garlic just starts to brown in spots, 5-8 minutes. Remove the saucepan from the heat and add in the dried chilies and let steep in the oil for 10 minutes. Pulse in a food processor until the peanuts are broken down into tiny pieces, like in a crunchy peanut butter. We don’t want a smooth paste here, but a some texture of crunchy chilies and nuts.