Cherry Chip Cornflake Cookies Food

CORNFLAKE COOKIES

Steps:

• Bring sugar and corn syrup to a boil.
• Remove from heat.
• Mix in butter and peanut butter.
• Stir in corn flakes.
• Press into the bottom of a 9 X 13 inch dish.
• Let cool.
• Cut into squares.

CHERRY-CORNFLAKE COOKIES

Steps:

• Mix together flour, baking powder and salt and set aside.
• In large mixing bowl, beat butter and sugar until light and fluffy. Add eggs and beat well. Stir in milk and vanilla, then add flour mixture. Combine well. Add nuts, raisins and chopped cherries.
• Shape dough into balls using level tablespoon as measure. Roll in crushed cornflakes. Place two inches apart on greased cookie sheets. Top with cherry quarter.
• Bake at 375 degrees F (190 degrees C) for approximately 10 minutes until lightly browned. Remove immediately from sheets and cool on wire racks.

CORNFLAKE (GOOFIE) COOKIES

Steps:

• Preheat oven to 180dg cel.
• Cream butter and sugar and add the beaten egg.
• Add flour, fruit and vanilla.
• Roll into small balls and then roll to cover in cornflakes.
• Put on lined baking tray and put in oven for 15-20 minutes or until Corn Flakes are golden and cookies have spread.

CHERRY CHIP COOKIES

Steps:

• Heat oven to 375*F.
• Combine butter flavored crisco, brown sugar, milk, and cherry extract in large bowl.
• Beat at medium speed until well blended.
• Beat egg into creamed mixture.
• Combine flour, salt, and baking soda.
• Mix into creamed mixture just until blended.
• Stir in cherry chips and almonds.
• Drop rounded tablespoons of dough 3-inches apart on an ungreased baking sheet.
• Bake at 375*F.
• for 8-10 minutes for chewy cookies, or 11-13 minutes for crisp cookies.
• DO NOT OVERBAKE.
• Cool 2 minutes on baking sheet.
• Remove cookies to racks to cool completely.

CHERRY CHIP COOKIES

Steps:

• In a bowl, cream butter and sugar. Add egg yolk and almond extract; mix well. Combine the flour, cornflakes and salt; gradually add to creamed mixture and mix well. Stir in chips. Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Coat bottom of glass with cooking spray, then dip in sugar. Flatten cookies with prepared glass, redipping in sugar as needed. Bake at 375° for 10-12 minutes or until the cookies are golden brown around the edges. Remove to wire racks to cool.

CHERRY CRUNCH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in the pecans, dates and chopped cherries. Cover and refrigerate for 30 minutes., Shape dough into 1-in. balls; roll in cornflakes. Place 2 in. apart on ungreased baking sheets; press a cherry half into center of each. , Bake at 350° for 14-15 minutes or until golden brown. Remove to wire racks to cool.

TOFFEE CORNFLAKE COOKIES

Steps:

• In large pot melt first three ingredients on low heat.
• When many bubbles appear, pour in cornflakes.
• Immediately drop spoonfuls onto cookie sheet coated with waxed paper.
• Eat!

NO BAKE CORNFLAKE COOKIES

Steps:

• Bring syrup and sugar to a rolling boil; add peanut butter and vanilla.
• Pour mixture over cornflakes, mix well.
• Spread on greased cookie sheet.

MUMS EASY CORNFLAKE COOKIES

Steps:

• Cream butter and sugar together.
• Add beaten eggs to the above mix then add the rest of the ingredients except for the corn flakes.
• Mix well.
• Drop teaspoons of mix into corn flakes to cover then bake for 15 minutes or until lightly brown.