Can you make cookies out of cornstarch and cornsyrup?

It's possible to make cookies out of cornstarch and corn syrup, but it won't be your typical cookie experience. Here's why:

* Cornstarch alone doesn't have enough structure: Cornstarch is a thickening agent, not a flour. It doesn't provide the gluten structure needed for a chewy cookie.

* Corn syrup alone doesn't bind: Corn syrup is a sweetener, not a binder. It won't hold ingredients together.

What you could do:

* Add flour: You could use cornstarch as a small part of a flour blend, adding all-purpose flour for structure. This would give you a crispier, more delicate cookie.

* Add an egg: An egg provides binding and structure, making the cookies hold together better.

* Experiment with other ingredients: You could incorporate other ingredients like butter, sugar, spices, and nuts for flavor and texture.

Keep in mind:

* The cookies will likely be thin and crisp, not chewy.

* You'll need to adjust the baking time and temperature to avoid burning.

Here's a basic recipe idea:

* 1 cup cornstarch

* 1/2 cup all-purpose flour

* 1/2 cup corn syrup

* 1 egg

* 1/2 cup butter, softened

* 1/4 cup sugar

* 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C).

2. Cream together the butter and sugar until light and fluffy.

3. Beat in the egg and vanilla extract.

4. In a separate bowl, whisk together the cornstarch, flour, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Drop by rounded tablespoons onto ungreased baking sheets.

7. Bake for 8-10 minutes, or until golden brown.

8. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Remember: This is just a starting point. You can adjust the ingredients and baking time to achieve your desired texture and flavor. Happy baking!