Today’s first recipe (because it’s been a slow week and I’ve had the luxury of going crazy in the kitchen), is adapted from an old Southern Living annual. It’s a snowball cookie with a twist – cinnamon and corn flakes. I’ve made plenty of snowballs in my life, but never with corn flakes, and with a big box of them sitting on the counter (corn flakes, not snowballs) I had to make a quick batch.
They’re very good. The cake flour makes them light and the corn flakes give them a crumbly texture and interesting flavor. These would be good for a cookie exchange.
- 8 oz butter (2 sticks) – I used
- and added 3/4 tsp salt
- 1/3 cup granulated sugar (64 grams)
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 2 cups sifted cake flour (7.5 oz/210 grams)
- 2 cups cornflakes, crushed after measuring
- 1 cup chopped toasted pecans (or walnuts)
- Powdered sugar and extra cinnamon for sprinkling
- Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
- Cream the butter, sugar, vanilla and cinnamon with an electric mixer. Stir in the cake flour followed by the cornflakes and nuts.
- Shape dough into small (3/4 inch) balls. Arrange on cookie sheets (these don’t spread much) and bake for 20 to 25 minutes. Cool slightly and remove from pan. Roll in powdered sugar while warm. Sprinkle with some extra cinnamon if you feel like it
- Yield will vary, but you should get between 32 and 40 cookies