Crispy Cornflake Cookies

Christmas = Cookies!

Cookies are the ultimate holiday season treat. They require no utensils for consumption, have a fairly long shelf life if you can keep your hands out of the jar and are thoughtful gifts. This recipe is one that I always begin the baking season making. It is really nothing more than an enhanced sugar cookie recipe, but the almond extract and crushed cornflakes take it to the next level. You won’t be able to resist keeping some for yourself if these were intended for someone else. And it’s the perfect way to get back in the baking mood. I guarantee you’ll be reaching for the recipe again. After all, Santa likes to have a homemade goodie waiting for him at every home on Christmas Eve!

Tammy

 Crispy Cornflake Cookies

Yield: 3 dozen

3/4 cup unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 teaspoon almond extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rolled oats
1/2 cup crushed cornflakes
1/4 cup flaked coconut
1/4 cup chopped almonds

Preheat the oven to 350 degrees. In a mixing bowl, cream the butter, sugar and brown sugar at medium speed of an electric mixer for 2 minutes. Add the egg and extract and mix well. Reduce the speed to low and add the flour, baking soda and salt. Continue beating until well mixed. Stir in the oats, cornflakes, coconut and almonds.  Shape dough into 1 inch balls and place 2 inches apart on cookie sheets. Flatten each cookie slightly with a fork. Bake for 10 minutes or until golden brown. Cool completely on a wire rack.

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