Start by sifting the all-purpose flour into a food processor. If using measuring cups, ensure you spoon the flour into the cups and level it off with a knife before sifting.

Add the freeze-dried corn to the processor. Cover the processor with plastic wrap to prevent dust from escaping, then grind the mixture until it becomes a fine, even powder (about 2 minutes).

Add the sugar, malted milk powder, baking soda, salt, and cold butter cubes to the bowl. Pulse the mixture until it forms a fine, sandy texture.

Pour in the egg yolks and vanilla extract. Process the mixture until it forms a cohesive dough that gathers around the processor blade.

Transfer the dough to a clean surface and knead it by hand until smooth.

Divide the dough into two portions and flatten each into a disk shape. You can use the dough immediately or wrap it in plastic and refrigerate it for up to a week. If chilled, let it sit at room temperature for about 30 minutes before kneading it lightly on a clean surface to make it pliable.

Preheat your oven to 350°F and position a rack in the middle of the oven.

On a floured surface, roll out one dough disk into a square approximately 6 inches wide. Lightly flour both sides of the dough, then roll it further until it measures 10 inches across and is just slightly thicker than ⅛ inch.

Using small cookie cutters (no larger than 2 inches), cut out shapes like animals or other fun designs. Arrange the cutouts on a baking sheet lined with parchment paper, leaving about ¼ inch of space between each cookie.

Bake the cookies in the preheated oven for around 12 minutes, or until the edges turn a light golden brown.

Allow the cookies to cool completely on the baking sheet. Once cooled, you can enjoy them immediately or store them in an airtight container at room temperature for up to a month.