From Susan Spungen of Susanality on Substack.
She bakes the cookies right after she makes the dough, which ensures a thin cookie. The dough is soft though, and a little tricky to handle, so she drop the scoops or spoonsful of dough directly into a bowl of sugar and jostle it around to coat; this makes it easier to handle. If you want to make the dough ahead and chill it, that’s fine, too. Form balls of dough while the dough is cold, and let them warm up a bit before baking. They won’t be quite as thin, but still perfectly delicious.
Ingredients:
1/3 cup fine yellow cornmeal 1 cup plus 1 tablespoon all-purpose flour 1/2 cup granulated sugar, plus more for rolling 1/2 teaspoon baking soda 1/4 teaspoon kosher salt 1 ear fresh corn, husked and de-silked 1/2 teaspoon vanilla extract 1/2 cup unsalted butter, softened to room temperature
Preparation:
Heat oven to 325 degrees.
Combine cornmeal, flour, sugar, baking soda, and salt into the bowl of a food processor. Pulse until well combined.
Use the large holes of a box grater to grate the corn into a bowl. This can get a little messy, so I suggest you wear an apron. Add the vanilla to the corn.
Add the corn mixture and butter to the food processor. Run the food processor until the dough collects into a mass. Scrape it out into a bowl. Use a small cookie scoop to scoop up about 1 tablespoon of dough and drop it into a small bowl of sugar. Roll it around and gently transfer to a parchment-lined baking sheet, rounding the cookies slightly with your hands. The dough will be very soft.
Arrange the cookies 8 to a tray, hopscotch style, to give them plenty of room to spread, and bake for 14 to 16 minutes if baking two trays at once, or closer to 14 minutes if baking only one, until they are golden brown on the edges. They won’t color much on top. Repeat until all the dough has been used.
Let the cookies cool on the baking sheet for a few minutes and then transfer to a wire rack to cool completely.