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Author Notes: At once chewy, crispy and light, these cookies fill the house with a delicious, spicy aroma that foreshadows their incredible taste -- full of tender apples, chewy raisins, crisp cornflakes and warm spices. [This recipe first appeared on my web site, http://buttersugarflowers.com] —butter, sugar, flowers
Makes about 40
- 3 medium apples
- ¾ cups sugar
- ¾ cups raisins
- Various dashes generous ground spices to taste: cinnamon, nutmeg, ginger, cloves, etc.
- ¾ cups butter at room temperature
- 1 large egg
- 1 teaspoon baking powder
- 1/4 teaspoon salt (omit if using salted butter)
- 1 cup flour (whole wheat, all-purpose, or a gluten free blend)
- 4 cups cornflakes cereal, divided
- Wash, core and cut apples into cubes about 1/3 inch square. There should be a little over 2 cups when chopped.
- Place apples, raisins, and ¼ cup of the sugar in a saucepan over low/medium heat. Sprinkle liberally with spices to taste.
- Cook, stirring occasionally, until apples soften a bit and the mixture becomes sticky with a bit of visible syrup. Remove from heat and let cool to room temperature.
- Line 2-3 cookie sheets with parchment paper. Preheat oven to 375 F. Crush two cups of the corn flakes coarsely; there should be 1 cup once they are crushed.
- In a separate large bowl, beat the butter, remaining 1/2 cup sugar, and egg until creamy, even and pale.
- Over the butter mixture, use a sieve or sifter to add the the flour, baking powder, salt (if using), a few more dashes of spices. Stir until just combined.
- Alternate adding the crushed corn flakes and the cooked fruit to the batter, folding them in by hand. Mix until just fully incorporated, then add the remaining 2 cups whole corn flakes, stirring them in gently until just combined.
- Scoop dough into cookies a little smaller than golf balls, squeezing them with a gentle, firm grip so that they hold together while baking. Line them up on the lined cookie sheets with at least 1.25 inches between cookies.
- Bake for 10-15 minutes. They are done baking when their bottom edges and the corners of the cornflakes are golden brown.
- Let the cookies cool on the cookie sheets for about 10 minutes before transferring them to a plate, container, or mouth! They lose their crispness over time, so are best eaten within a day or two and stored away from moisture.
- This recipe was entered in the contest for Your Best Recipe with Cereal