| | Directions | **Note: If cherry chips are not available, substitute 2 cups of very coarsely crushed Captain Crunch with Crunchberries cereal for the cornflakes AND cherry chips. Measure AFTER cereal has been crushed.
- Preheat oven to 375 degrees F.
- Combine flour and salt; set aside.
- In a large bowl, cream butter until fluffy.
- Add sugar and mix well.
- Add egg yolk and almond extract; blend well.
- Gradually add flour, mixing until smooth.
- Hand stir in cornflakes and cherry chips (or crushed cereal).
- Roll into 1-inch balls and place 1-inch apart on an ungreased cookie sheet.
- Press with a fork both directions to make crisscross pattern.
- Sprinkle with sugar.
- Bake 12-15 minutes.
- Cool on wire rack.
|
|
|
Cook Time: 15 minutes
|  | | Ingredients | | - | | 2 1/4 cups flour |
| - | | 1/8 teaspoon salt |
| - | | 1 cup butter - softened to room temperature |
| - | | 1/2 cup sugar |
| - | | 1 egg yolk |
| - | | 1 teaspoon almond extract |
| - | | 3/4 cup frosted cornflakes, crumbled ** |
| - | | 1 package cherry chips** |
| |
| |
