Bring a nutritional boost to your baking with an unexpected ingredient
Drain the liquid from the canned corn. Place the corn niblets into a small food processor, coffee grinder or nut grinder. Grind into a smooth purée, about 5-7 minutes. Place a fine mesh sieve over a bowl and push the corn purée through using a spoon, leaving behind the solid bits. Continue until you have about 1/2 cup of strained corn purée. Discard remaining solids from the sieve and set strained purée aside.
In the bowl of a stand mixer with the paddle attachment, combine the granulated sugar and softened butter on medium-high speed until smooth and creamy, about 5 minutes.Article content Scrape the bowl once more to ensure all the ingredients are fully combined. Cover the cookie dough with plastic wrap and refrigerate for 1 1/2 hours.
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