Milk Punch Cornmeal Cookies

These sweet, buttery drop cookies are topped with a blanket of bourbon-spiked white chocolate ganache.

Milk Punch Cornmeal Cookies
Photo:

Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

Active Time:
35 mins
Total Time:
2 hrs 50 mins
Yield:
About 20 cookies

With a rich history dating back to Scotland in the 1600s, milk punch has since become a popular beverage in New Orleans and much of the South. Cheryl Day’s Milk Punch Cornmeal Cookies pay homage to the timeless cocktail with their silky, bourbon - and vanilla - spiked white chocolate ganache caps and creamy mouthfeel. A combination of almond flour and cornmeal gives the cookie dough a light, sandy texture and a sweet, buttery flavor. Showered with freshly grated nutmeg for a touch of warmth, the ganache topping hardens into a smooth shell, locking in moisture for the ultimate gift-giving treat.

Ingredients

Cookie Dough

  • 1 1/4 cups unbleached all-purpose flour (about 5 1/3 ounces)

  • 1/2 cup almond flour (about 1 3/4 ounces)

  • 1/2 cup powdered sugar (about 2 ounces)

  • 1/2 cup medium-grind yellow cornmeal (about 2 3/4 ounces)

  • 1/2 teaspoon fine sea salt

  • 1/4 teaspoon ground nutmeg

  • 1/2 cup cold unsalted butter (4 ounces), cut into 1/2-inch pieces 

  • 1 large egg

  • 1 teaspoon vanilla extract

White Chocolate Ganache

  • 6 ounces good-quality white chocolate, finely chopped (from 2 [4-ounce] bars) (about 1 cup)

  • 1/4 cup heavy whipping cream

  • 1 tablespoon (1/2 ounce) bourbon

  • 1/2 teaspoon vanilla extract

  • 1/8 teaspoon fine sea salt

Additional Ingredient

  • Freshly grated nutmeg

Directions

Make the cookie dough:

  1. Beat all-purpose flour, almond flour, powdered sugar, cornmeal, salt, and nutmeg with a stand mixer fitted with a paddle attachment on low speed until combined, about 10 seconds. With mixer running on low speed, gradually beat in butter a few pieces at a time, 1 to 2 minutes. Continue beating until there are no more visible pieces of butter and mixture resembles coarse meal and starts to clump together, about 3 minutes. Add egg and vanilla; beat on low speed until well combined and mixture forms a soft dough that holds together, 30 seconds to 1 minute. Cover bowl tightly with plastic wrap; chill until cold, at least 1 hour or up to 2 days.

  2. Preheat oven to 350°F. Line a baking sheet with parchment paper. Using a 1 1/2-inch cookie scoop, scoop dough into rounded tablespoon portions (about 7/8 ounces each). Roll each portion into a ball between your palms, and arrange 1 1/2 inches apart on prepared baking sheet. Using the palm of your hand, press each ball down to flatten to about 1/2-inch thickness.

  3. Bake in preheated oven until light golden around cookie edges and bottoms, 12 to 15 minutes. Transfer cookies to a wire rack; let cool completely, about 30 minutes.

Make the white chocolate ganache:

  1. Microwave chocolate and cream in a small microwavable bowl on high, stirring every 20 seconds, until melted and smooth, 40 to 60 seconds. Stir in bourbon, vanilla, and salt.

  2. Dip the top of each cookie into white chocolate ganache, letting excess drip off. Return cookies to wire rack, and garnish with freshly grated nutmeg. Let stand until ganache sets, about 30 minutes.

Note

Use a Microplane grater to grate whole nutmeg directly onto the ganache before it hardens.

To Make Ahead

Cookies may be stored in an airtight container at room temperature up to 1 week. Cookie dough can be wrapped tightly in plastic wrap, sealed in a ziplock plastic freezer bag, and frozen up to 1 month. Thaw dough overnight in refrigerator, and proceed with step 2.



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