Toasted Corn Grit Sandies with Maple Cream
Chicago pastry chef Karen Urie Shields' sandwich cookies are a labor of love (and a bit pricey) but really unusual and delicious for a treat.
Source: Midwest Living
Layer cookies between waxed paper in an air-tight container. Refrigerate for up to 3 days or freeze up to 3 months.
A Pennsylvania Dutch brand, Cope's corn is slow-dried whole-kernel corn with a sweet, toasty flavor. It's available online, or you can use 1 1/2 cups cornmeal. (To substitute cornmeal for both the Cope's corn and the grits, use 2 3/4 cups total. The cookies' flavor and texture isn't quite as interesting with all cornmeal, but it works.)
280 calories; fat 14g; cholesterol 36mg; saturated fat 9g; carbohydrates 37g; mono fat 4g; poly fat 1g; trans fatty acid 1g; insoluble fiber 1g; sugars 20g; protein 2g; vitamin a 414.1IU; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 0.8mg; folate 26.5mcg; sodium 164mg; potassium 77mg; calcium 33mg; iron 0.7mg.