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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
- Beat the butter with the sugar until white and fluffy.
- Add the lightly beaten egg and beat until very well incorporated and batter is very fluffy.
- Sift the flour with the salt and add to the batter. Beat until incorporated, scraping down the sides and bottom.
- 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.
- Pre-heat the oven to 350º F with rack 1 shelf up from middle. Line 2 baking trays with parchment paper.
- In a large bowl add 2 cups cornflakes and lightly press on them just to break the bigger flakes.
- 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.
- Bake in the oven for 8 minutes and then lower the rack to the middle and continue baking until they are golden and crispy.
- Allow them to cool on the baking tray and store them in an airtight jar.
- This recipe was entered in the contest for Your Best Recipe with Walnuts
- This recipe was entered in the contest for Your Best Holiday Cookie