As a good host, I'd like to get my visitors what they need for breakfast and my bil usually eat [as long as I've known him] a giant bowl of cornflakes with fruit for breakfast. So, of course, on the evening of their arrival [actually as they were touching down], I run off to the restaurant to pick up dinner and the store to pick breakfast items. And because I left that to the last minute, all I could find was big [at least it wasn't the giant] size box of cornflakes.
So what do you do with a big box of cornflakes that my bil can't finish during his visit-COOKIES, of course. And since they were going to have a long [I did mention almost canada, right?] drive up north and I could send at least half of the batch with them for the ride.
My mom used make these cereal cookie we were growing up. I think it was in fashion then. All I remember were butter-y, sugar-y and crunchy delicious. I digged up one of the old cookbooks that my mom sent me, Favorite Island Cookery, Book ? [I love these cookbook so much lost the the cover but I know it's the yellow book] from Honpa Hongwanji Buddist Temple. I think I have the whole set--thank goodness for the swap meet. So here's the recipe I used. Easy recipe, made even easier because my sister rolled the dough into balls then rolled them into the crush cornflakes. This made them all consistance in shape if that is important to you. Enjoy!
Cornflake Cookies No. 1
Favorite Island Cookery, Yellow Book
1 c butter
1 c sugar
1 t vanilla
1 cup flour
1 t baking powder
1 c chopped nuts [I used macadamia-thank you to my hawaii connection]
Cream butter, add sugar a little at a time and beat well [I added the sugar and beat to light and fluffy]. Add well beaten egg [I just added egg unbeaten and made sure it was mixed in well] then vanilla. Shift flour and baking powder and stir into the first mixture. Add chopped nuts. Drop batter by the teaspoonful int a bowl of crush cornflakes. [my sister roll batter into a ball then rolled into the crush cornflakes] Toss lightly and bake on greased pan 15-20 minutes @ 350º or till lightly brown.