These popcorn streusel tops are packed with corn flavor from cornmeal, corn kernels and popcorn. I was up to the challenge of all the ingredients. The shortbread base of these cookies include flour, cornmeal, butter, sugar an egg, vanilla and corn. I bought a fresh ear of corn to use since it was still in season. The cookie base is put into a muffin tin, pressed to fit and topped with popcorn and streusel. I used a 1 1/2 tablespoon cookie scoop which ended up making more than 28 cookies. I could tell from Dorie’s photo that she probably uses a bigger cookie scoop. I made one dozen with the popcorn (since the only last a day) and the rest with just the streusel (I had streusel left over). I thought this was a very tasty cookie and fun with all the corn.