 | | Directions |
- Preheat oven to 350° F.
- Cream the butter and sugar together in a bowl.
- Add the yolk and almond extract; beat until well mixed.
- Combine the flour, cornflakes, and salt in a separate bowl; gradually beat into the creamed mixture.
- Stir in cherry chips until evenly mixed.
- Place one inch balls of dough onto a greased or non-stick cookie sheet, placing about 2 inches apart.
- Flatten each cookie with the bottom of a glass that has been dipped in sugar.
- Place in the preheated oven and baked for 12 minutes or until the edges are slightly browned.
- When the cookies are done remove them from the oven and place on a cooling rack.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Container: Cookie Sheets
Servings: 48
|  | | Ingredients | | - | | 1 cup butter or margarine - softened |
| - | | 1/2 cup sugar |
| - | | 1 egg yolk |
| - | | 1 teaspoon almond extract |
| - | | 2 1/4 cups flour |
| - | | 3/4 cup crushed corn flakes |
| - | | 1/8 teaspoon salt |
| - | | 1 cup cherry chips |
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