Corn Flakes and Walnuts Cookies

By • December 18, 2009 2 Comments

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Author Notes: This recipe has been a secret well kept in the family. Although I make them all year round these are typical Christmas cookies. The recipe doubles and triples very well. I make them the size of a teaspoon but if you like big cookies you can make them as large as you want.Maria Teresa Jorge

Serves 24 cookies

  • 4.5 ounces butter at room temperature
  • 3.6 ounces sugar
  • 1 whole egg at room temperature, lightly beaten
  • 1 cup all purpose flour
  • 1 cup fresh walnuts, cut in small pieces
  • 1 cup cornflakes
  • 3 cups cornflakes to roll biscuits
  • 1 pinch salt
  1. Beat the butter with the sugar until white and fluffy.
  2. Add the lightly beaten egg and beat until very well incorporated and batter is very fluffy.
  3. Sift the flour with the salt and add to the batter. Beat until incorporated, scraping down the sides and bottom.
  4. Add 1 cup of walnuts and 1 cup of cornflakes and beat just until mixed, to divide the ingredients in the dough. Scrape down the sides, make into a ball and chill for 20 minutes.
  5. Pre-heat the oven to 350º F with rack 1 shelf up from middle. Line 2 baking trays with parchment paper.
  6. In a large bowl add 2 cups cornflakes and lightly press on them just to break the bigger flakes.
  7. With 2 teaspoons, make little balls of dough and put in the cornflakes. Roll them around to stick the cornflakes to the dough. Put them on the baking tray, seperating them about 1 inch from each other.
  8. Bake in the oven for 8 minutes and then lower the rack to the middle and continue baking until they are golden and crispy.
  9. Allow them to cool on the baking tray and store them in an airtight jar.

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