| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | California | 48 | servings | |
INGREDIENTS
| 1 | c | Flour |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Shortening or magarine; softened, (not melted) |
| 2/3 | c | Sugar [1/4 c. sugar + 3-4 packets Sweet n Low] |
| 1 | ts | Grated orange rind |
| 1 | Egg | |
| 1/4 | c | Evaporated milk [orange juice for parve] |
| 3 | c | Corn flakes; (not crushed) |
| 3/4 | c | Broken nuts [grape nuts] |
| [3 tbsp. wheat germ] |
INSTRUCTIONS
I know my Mother has a great recipe for corn flake cookies and e-mailed a request for it. She called it in from California. I never took it before because it is too dangerous. I can't stop eating them. I have no idea where she got it, maybe the Settlement cookbook. I'll give the original recipe then, in brackets, her modifications. She highly recommends doubling it. Mix together dry ingredients & set aside. Beat margarine and gradually add sugar & orange rind. Beat until fluffy. Mix together egg and milk [or o.j.] Alternately add the dry and liquid ingredients to the margarine. Gently fold in the corn flakes and nuts. Drop by teaspoonsful onto greased cookie sheet, about 1 1/2" apart.. Bake in a pre-heated 350 degree F. oven for about 15 minutes or until lightly browned. Remove to wire rack and cool. Posted to JEWISH-FOOD digest by Marcia Goldberg <safranit@earthlink.net> on Jan 10, 1999, converted by MM_Buster v2.0l.
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