Pour the freeze-dried corn into the bowl of the food processor.  Cover the bowl with plastic wrap to trap the corn dust.  Process for 2-3 minutes until the corn is finely ground and a consistent powdery texture.

 Add the remaining dry ingredients (all purpose flour, sugar, malted milk powder, baking soda and baking powder) to the bowl of the food processor.  Processor for a couple of seconds  to combine. 

Cut the butter into 1 inch cubes before putting them in the food processor.  Use the pulse function to “cut in” the butter until the flour mixture resembles coarse crumbs.  

Then pour in the eggs and vanilla extract and process until the dough comes together. 

Knead the dough on the counter briefly, bringing the dough into a ball shape.  

Wrap the dough in plastic wrap and refrigerate for at least 2 hours, up to overnight. 

Preheat the oven to 350ºF.  Line two cookie sheets with parchment paper. 

Lightly dust the countertop with flour. Roll the animal cracker dough to about ½ inch thickness.  Dip the cookie plunger into the dough and cut out the animal shapes. Use an offset spatula to move the crackers from the counter to the prepared cookie sheet.  Repeat until you run out of dough. 

Bake for 12 minutes, until the edges are just browned.  Cool the cookies on the cookie sheets before moving. 

Store the animal crackers in an airtight container for up to one month.