Most of us, especially those of us of a “certain age” are sure to be familiar with Tony the Tiger. If you spent any part of your childhood watching cartoons on television, I’m sure you’ve seen him rave about frosted flakes. Tony is the childhood friend we, and even our kids all had.
Last week was the first week of school, so I made some cookies to welcome Laurel and Quill home after school on their first day.
No cookie reminds me more of school than cornflake cookies. Growing up, my school cafeteria regularly baked and served cornflake cookies as part of the daily lunches, which were cooked from scratch. Buttery and crisp, cornflake cookies are still an island favorite today.
For my version, I simply placed frosted cornflakes on top of shortbread dough.
Frosted cornflakes are a must– they taste much better on a cookie than plain, unsweetened cornflakes. Generic brand cornflakes are fine to use. The only differences are a slight taste difference (both are good, but the Kellogg’s brand is sweeter), and the generic brand is lighter in color than Kellogg’s brand Frosted Flakes.
You may notice some cornflake color differences in the pictures because I used both name brand and generic brand frosted cornflakes on different cookies here.
Press the cornflakes down well into the cookie top so they’ll bake into the cookie.
Bake at 325 degrees for 25-30 minutes until the cookies are done, but still pale.
A good dose of happiness and energy is especially handy for doing math and history homework.
Maybe some flowers would be nice?
Just press balls of dough into the bottoms of a 6-cavity silicone flower muffin pan and top with some frosted cornflakes.
The silicone muffin pan was small, so I just laid it right on top of the baking sheet alongside some scooped cookies.
The cookies in the silicone molds seemed to require a couple more minutes baking time. I removed the round cookies from the baking sheet when they were done, then returned the baking sheet with the silicone molded cookies back into the oven to finish baking.
Cornflake Flower Cookies!
Who could resist all this happiness?
Especially if you’re greeted with this little tray.
Only a few years ago, the sight of this would have elicited squeals of delight with profuse thank yous and hugs.
Now, all I get is a smile, and “thanks, mom.”
That’s okay, because I know in teen speak, it really equals squeals of delight. =D
Oh, and one more thing about these cookies……
Sorry, I couldn’t resist!
- 1 c. salted butter, very soft
- ½ c. sugar
- 1 tsp. vanilla
- 2 c. unbleached flour
- ½ c. frosted cornflakes
- Preheat oven to 325 degrees.
- Cream butter and sugar. Mix in vanilla. Add flour to the creamed mixture and mix in until a smooth dough forms.
- Use a cookie scoop to portion dough onto baking sheets. Flatten scoops of dough down to ~1/4″ thickness. Top each cookie with several cornflakes, crushing any flakes that are too large. Press flakes down well into the dough.
- Bake 25-30 minutes until the cookies are cooked through, but still pale in color. Remove from baking sheets and cool on racks.
- (Weight Watcher’s Points Plus: 4 per cookie)