Any Way the Cookie Crumbles

Gluten Free Masa Cookies
adapted from Good to The Grain

1 cup corn flour
1 cup Gluten free all purpose flour
1/2 cup cornmeal
1/4 cup plus 2 tablespoons sugar
1 teaspoon salt
4 ounces (1 stick) cold unsalted butter
1/4 cup plus 2 tablespoons heave cream
2 eggs

Preheat oven to 375.  Line two baking sheets with parchment. Sift dry ingredients into standing mixer.  Add butter cut into ~1/4 inch pieces and mix with paddle attachment on low for 1-2 minutes.  Increase speed to medium and mix for another 4-5 minutes or until butter is as course as cornmeal.  Add heavy cream and eggs and mix until combined.  Scoop dough about 1 tablespoon and place on baking sheets.  Flatten each ball with the palm of your hand.  Bake for 15-20 minutes rotating baking sheets half way through.