I like reaching goals, which is why I keep them simple. Today’s goal was to use up some cornflakes. Mission accomplished!
I’m not exactly sure where I found this recipe, but it’s a good one. The cookies have a light, crispy texture elegant enough to be served with tea at The Ritz. In fact, I think “Ritz” came into my mind because these are almost as flakey as the cracker with the same name. I guess the high amount of butter combined with the cream of tartar and baking soda is the secret to this cookie’s ethereal texture.
One thing I should point out is that if you use unsalted butter, you may want to up the salt a bit. I used salted butter and these cookies were just perfect.
Can’t Stop Cookies
1 1/2 cups flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 sticks butter, softened (I used salted because that’s what I had)
1 cup granulated sugar
1/2 teaspoon vanilla
3/4 cup chopped, toasted pecans
2 cups cornflakes cereal
Preheat oven to 350 degrees F.
In a small bowl, stir or sift together flour, cream of tartar, baking soda and salt.
In a mixing bowl, cream butter, sugar and vanilla. Using a spoon, stir flour mixture into butter mixture and stir until well mixed. Stir in pecans and cornflakes.
Using a teaspoon, scoop up dough and shape into balls of about 1/2 to 3/4 inch. Place on cookie sheets, 12 per sheet, spacing a few inches apart. Bake for 13-16 minutes. Let cool on cookie sheet for about 4 minutes (they’ll be delicate at first!) then transfer to a wire rack to cool completely.
Makes about 34 cookies
Note: This cookie has no eggs and is easy to halve if you only want a small batch.
Note #2: My next experiment will be making these with Post “Banana Nut Crunch” cereal in place of Cornflakes.