So as part of my inheritance from my Grandmother, I’ve received a big box of old recipes- books, clippings and nigh 20 different scratch papers with about 20 different recipes, each claiming to be something called an “Italian” cookie. I love looking through them- it’s a little time machine, such as the booklet entitled “10 Cakes Husbands Love Best”. I’ve noticed among many of the dessert recipes, most of which are some horrific-looking gelatin creation, several cookie recipes use cornflakes as a ‘mix-in’. Personally, I’d never thought to try it and was skeptical they would go soggy in the dough, but then I thought that people who lived through the Depression probably wouldn’t be so wasteful as to include soggy mix-ins, so I picked a recipe and tried it out. These turned out really well and the corn flakes add a really nice, subtle crunch. I will definitely make these again, in spite of the fact that my husband was sure these were blueberry-flavored cookies(?).
Black Walnut Cornflake Cookies
1 c. shortening
1 c. brown sugar
1 c. granulated sugar
1 Tbsp. vanilla
3 drops black walnut flavoring (I used LorAnn’s available here [1]– use VERY scarcely, they are really strong!)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 eggs (Note: I used extra large eggs when I made these- though, not on purpose…)
2 c. flour
1 1/2 c. corn flakes
1 c. black walnuts, chopped
Directions:
- Preheat oven to 325 oF. Spray cookie sheets with cooking spray.
- Cream together shortening and sugars. Beat in vanilla, walnut flavor (if using), salt, baking powder and baking soda. Beat in eggs for ~ 1 minute. Mix in flour, 1 cup at a time. Stir in corn flakes and walnuts.
- Drop by scant tablespoons onto cookie sheet, leaving ~3″ space in between. Bake for 12-14 minutes or until edges just begin to brown. Centers will look puffy and slightly under done. Let cool on cookie sheet (they will firm), before transferring to a container.