Glace Cherry Corn Flake Cookies Food

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.

GLACE CHERRY CORN FLAKE COOKIES

Steps:

• Pre-heat oven to 190°C/ 375°F/ Gas Mark 5.
• Grease two baking sheets.
• Cream the butter and sugar together, until pale and fluffy, and then beat in the egg yolk.
• Add the vanilla and stir in the flour to make smooth dough and divide into 24 portions.
• Form each piece into a ball and roll in crushed cornflakes.
• Press half a glacé cherry in the centre of each biscuit (if using).
• Place the balls on the baking sheets and bake for 15-20 minutes.
• Cool on the baking sheets for a few moments before lifting on to a wire rack.

CORN FLAKE COOKIES

Steps:

• Preheat th eoven to 180°C.
• Sift together the flour & baking powder.
• Beat margarine & sugar together until light & fluffy.
• Add eggs & vanilla and beat well.
• Add sifted dry ingredients & corn flakes, mix well for about 2 minutes.
• Drop tablespoons onto ungreased baking sheets.
• Bake for 10 minutes or until lightly browned.

NO BAKE CORN FLAKE COOKIES

Steps:

• In a large sauce pan combine corn syrup and sugar.
• Bring to a boil and remove from heat.
• Stir in the peanut butter.
• Add the corn flakes.
• Stir until corn flakes are covered with syrup mixture.
• Drop tablespoons on wax paper.

CHOCOLATE FLAKE COOKIES

Steps:

• Preheat oven to 175 C (350 F).
• Line cookie sheets with parchment paper.
• Cream together butter, sugar and brown sugar until light and fluffy.
• Add eggs one at a time, beating well after each addition.
• Add vanilla, stir to combine.
• Mix together flour, baking soda, baking powder and salt; add to the butter mixture and stir to combine.
• Add oatmeal, frosted flakes and chocolate chips and mix (dough will be stiff).
• Shape dough into 1-inch balls and place on the lined cookie sheets.
• Bake in the preheated oven for about 10 minutes until golden.

KRISTI'S ITALIAN BAKERY BUTTER COOKIES (NOW GLUTEN FREE!!)

Steps:

• Preheat oven to 350°F.
• In an electric mixer, cream the butter and sugar until really fluffy, 3 to 4 minutes. Add eggs and vanilla. Mix well until blended.
• With mixer on low speed, add flour, baking powder, and salt. Mix just until blended. Overmixing the dough will make it tough to squeeze through a pastry bag.
• Fill a pastry bag fitted with a large open star tip with the cookie dough. Pipe cookies onto parchment-lined cookie sheet, spacing them 2 inches apart. If desired, place a cherry half in the center of each cookie before baking.
• Bake for 10 to 15 minutes, or until edges begin to brown.
• Using a metal spatula, lift cookies off cookie sheet and onto wire cooling racks. Cool. Store in an airtight container.
• Note: For pink or green leaf cookies, tint the dough with a drop or two of red or green food coloring, and use a leaf tip to pipe the shapes. You can then dip the tips of the cookies into melted chocolate and let set on a wire rack.

GRANDMA'S CORN FLAKE COOKIES

Steps:

• Cream butter and sugars; add eggs and vanilla.
• Sift together salt, soda, and flour; stir in.
• Fold in Corn Flakes and nuts.
• Drop by teaspoonfuls on greased cookie sheets.
• Flatten slightly and bake at 350 for 10 minutes, or until light brown.

CHOCOLATE CHIP CORN FLAKE COOKIES

Steps:

• Preheat the oven to 375°F.
• Lightly grease cookie sheets (I use cooking spray).
• In a large bowl; mix together the canola oil, margarine, and sugars until smooth.
• Beat in the eggs one at a time, then stir in the vanilla.
• Combine the flour, baking soda, baking powder and salt; stir into the sugar mixture.
• Mix in the cornflakes cereal, oats, chocolate chips and walnuts.
• Drop by heaping teaspoonfuls onto the prepared cookie sheets.
• Bake for 12-15 minutes in the preheated oven, until golden brown.
• Allow cookies to cool slightly on the cookie sheets before removing to wire racks to cool completely.

SPICE BISCUITS (COOKIES)

Steps:

• Preheat oven to 180C (170C for fan ovens), 350F, gas mark 4 and grease a baking sheet or cookie sheet.
• Beat the softened butter with the caster sugar until light and fluffy.
• Add egg yolks and beat to combine.
• In a separate bowl, combine the flour, mixed spice and cinnamon and whisk (or sieve).
• Stir the spiced flour into the egg, butter and sugar mixture and knead lightly on a floured board to bring the dough together.
• Roll out dough to 0.5cm (quarter of an inch) thickness on a floured board or surface and cut out into 2 inch rounds or whatever shapes you desire; Do not reroll dough too many times or biscuits will be tough.
• Bake for 15 minutes or until very lightly browned at the edges then use a spatula to transfer biscuits to a wire rack to cool.
• Store in an airtight container to retain crispness.

CORN FLAKE COOKIES

Steps:

• Preheat oven to 325°F.
• In large mixing bowl beat egg whites until foamy.
• Stir in cream of tartar and vanilla.
• Gradually add sugar beating until stiff and glossy.
• Fold in pecans, coconut and cornflakes.
• Drop by rounded measuring tablespoon onto well greased or parchment lined baking sheets.
• Bake for about 20 minutes or until lightly browned.
• Remove immediately and place on wire rack to cool.

CORN FLAKE COOKIES

Steps:

• Preheat oven to 350 degrees.
• Add salt to egg whites and beat till soft peaks form.
• Add sugar, 2 or 3 tablespoons at a time, beating till sugar is blended and all sugar is used.
• After all sugar is blended in, beat till stiff peaks form.
• Add vanilla.
• Fold in cereal.
• Drop by teaspoonfuls on greased cookie sheet.
• Bake at 350 degrees for 15 minutes.