Sean Sherman

Corn Cookies

Wagmíza Aǧúyabskuyela

Preparation info
  • Makes

    12

    small cookies
    • Difficulty

      Easy

Appears in
The Sioux Chef’s Indigenous Kitchen
The Sioux Chef’s Indigenous Kitchen

By Sean Sherman

Published 2017

  • About

Sweetened with maple sugar and glazed with maple syrup, these crisp cookies are delicious with cedar tea. They will keep a week in a covered container.

Ingredients

  • ¼ cup Sunny Butter
  • 3 tablespoons sunflower or hazelnut oil
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Method

Preheat the oven to 350°F. Lightly grease a cooking sheet or griddle. In a large bowl, mix together the Sunny Butter, oil, maple sugar, and cornmeal or corn flour. Using a teaspoon, drop generous portions of dough on the baking sheet and lightly flatten with your fingers.