Corn Flake Cookies

Name: Corn Flake Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 48 serving(s)
Ingredients: 2 cups flour, sifted; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon baking powder; 1 1/4 cups shortening; 1 cup sugar; 1 cup brown sugar, packed; 2 eggs, well beaten; 1 teaspoon vanilla; 2 cups coconut flakes; 2 cups corn flakes

Submitted by Connie Maple

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Ready In:: 45mins
Ingredients:: 11
Serves:: 48

ingredients

2 cups flour, sifted
1 teaspoon baking soda
¹⁄₂ teaspoon salt
¹⁄₂ teaspoon baking powder
1 ¹⁄₄ cups shortening
1 cup sugar
1 cup brown sugar, packed
2 eggs, well beaten
1 teaspoon vanilla
2 cups coconut flakes
2 cups corn flakes

directions

Cream sugars and shortening.
Add eggs and vanilla.
Now fold in flour ,soda, salt, and powder.
After all is well mixed, Fold in coconut and corn flakes.
Drop by small teaspoonfuls on greased baking sheet about 1 1/2 inch apart.
Bake at 350 for 8 to 10 minutes.

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Reviews

Made these tonight. I didn't put in the coconut flakes but used chocolate chips instead. They are a crisp cookie. Great for dunking in tea. I think next time I make them I will use 1/2 shortening and 1/2 butter to give them a softer texture. I liked them. :)

Carol
I made these this evening to serve with hot Spiced ginger tea - went well! I agree with the first reviewer, Carol, that these are for sure a crisp cookie that is great with tea/coffee. I used all the ingredients in the recipe, except that I substituted the shortening with margarine. I baked at 180C for 30 minutes. I made just 1 batch of 6 huge cookies(I dropped a tbsp. of the cookie mixture into the greased baking tray and so, the cookies that resulted were giant sized) :) My 6 huge cookies are equivalent to 12-14 smaller ones. I have to run now to make another batch and another until I use up all the mixture. This makes a whole LOT of cookies:)

Charishma_Ramchandani

Tweaks

I made these this evening to serve with hot Spiced ginger tea - went well! I agree with the first reviewer, Carol, that these are for sure a crisp cookie that is great with tea/coffee. I used all the ingredients in the recipe, except that I substituted the shortening with margarine. I baked at 180C for 30 minutes. I made just 1 batch of 6 huge cookies(I dropped a tbsp. of the cookie mixture into the greased baking tray and so, the cookies that resulted were giant sized) :) My 6 huge cookies are equivalent to 12-14 smaller ones. I have to run now to make another batch and another until I use up all the mixture. This makes a whole LOT of cookies:)

Charishma_Ramchandani
Made these tonight. I didn't put in the coconut flakes but used chocolate chips instead. They are a crisp cookie. Great for dunking in tea. I think next time I make them I will use 1/2 shortening and 1/2 butter to give them a softer texture. I liked them. :)

Carol

RECIPE SUBMITTED BY

Connie Maple

Ponder, Tx

I am the mother of six who loves good food. I have taught all my kids to be good cooks. I just lost one of my daughters on December 26, 2008, she was 22, her name was Katheryn. I have been a short order cook and I have done a little catering. My specialties are salads, cakes, and breads. I love to take someones recipe and fix it so I like it better. I love the science of cooking.

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