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Author Notes: I first learned this recipe from a friend in Portugal 35 years ago. But to my amazement, when I went to live and work in a restaurant in Florence (Italy) these same cookies were made in the afternnon to be served to customers with coffee and I was told they were typical from Florence!!.
I can't imagine corn flakes being part of Florentine culture so I'll take a guess that this is a modern recipe adapted to European taste.
But who really cares if it's so good, crunchy and irresistable!
Although I make them all year round these are typical Christmas cookies. The recipe doubles and triples very well.
They should be small and made the size of a teaspoon so they crunch up easily in the oven, but if you like big cookies you can make them larger. —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, chopped in small pieces
- 1 cup cornflakes for the batter
- 3 cups cornflakes to roll biscuits
- 1 pinch salt
- Cream 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 batter. 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, separating 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 Holiday Cookie from Anywhere in the World
- 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