CORNFLAKE S’MORE COOKIES
“Faced with a lack of space in the cereal cabinet and an overabundance of cornflakes, I turned to the Internet for a cookie-based solution. I thought I found the answer to my dilemma, instead I was met with sadness. A great big dose of cookie sadness. On the brightside, the cornflake mixture is delicious and I could eat a whole bowl of that on its own. I was also able to salvage about two dozen cookies that ended up being thin and crisp with a brittle texture. Unfortunately, the cookies bake uneven and the end result is far too greasy. Don’t give these a try, unless you are feeling brave. Time for a glass of wine and time to move on with only a quarter box full of cornflakes remaining.”
PS – Since I was so sad about this recipe, I included a narrative about one of my favorites at the end of this post. Feel free to skip to the end and enjoy my tribute to Hamentaschen.
PPS – After the cookies sat for the evening and completely cooled, they turned out okay. Not great. Not good. Okay. So in summary, all was not lost, but don’t set your expectations too high.
Cornflake Mixture Ingredients
5 cups Cornflakes
½ cup Powdered Milk
3 Tablespoons Sugar
1 teaspoon Salt
9 Tablespoons Butter
Cookie Ingredients
1 cup Butter
1¼ cups Sugar
2/3 cup Brown Sugar
1 Egg
½ teaspoon Vanilla Extract
1½ cups Flour
½ teaspoon Baking Powder
¼ teaspoon Baking Soda
1 teaspoon Salt
3 cups Cornflake Mixture, cooled
2/3 cup Mini Semi-Sweet Chocolate Chips
1¼ cups Mini Marshmallows
Preheat oven to 275 degrees.
Prepare the cornflake mixture by first roughly crushing the cornflakes in a bowl.
Stir in the powdered milk, sugar, and salt.
Melt the 9 tablespoons of butter.
Stir the melted butter into the cornflake mixture, until small clusters form.
Spread the cornflake mixture onto a parchment paper lined baking sheet.
Bake for 20 minutes or until the cornflake clusters are lightly toasted.
Let cool completely.
Cream butter, sugar, and brown sugar.
Mix in egg and vanilla extract.
Mix in flour, baking powder, baking soda, and salt.
Mix in cornflake mixture.
Stir in mini chocolate chips and mini marshmallows.
Refrigerate dough for one hour.
Preheat oven to 375 degrees.
Place tablespoon sized scoops of chilled dough onto parchment paper lined baking sheets.
Slightly flatten scoops of dough.
Bake for 10 minutes or until browned on the edges.
Makes about 48 cookies, if all goes well.
Revised Source: The source has been deleted to protect the innocent. Trust me, with my lousy review they really don’t want to be associated with my failed attempt. I’m sure it is a good cookie, when prepared under exactly the right circumstances and the planets have aligned, but that’s not where I found myself. Best of luck in baking this one and if you really want to know the source, give me a holler and I’ll share.
HAMENTASCHEN
“On page 62 of my cookie cookbook, ‘Today is a Great Day for a Cookie,’ you will find the recipe for Jewish Hamentaschen. Hamentaschen are an apricot preserve filled cookie that is made during the festival of Purim. Purim took place last week and celebrates the events recorded in the Book of Esther. Hamen is the villain in the Book of Esther and legend has it that he wore a tri-corner hat (think George Washington style). Well, this cookie has a triangle shape and resembles a tri-corner hat like the one Hamen wore, hence the name Hamentaschen.
Any who, the revenge theme aside, the Book of Esther is one of my favorite stories in the Bible. First, it is a quick read (about 30 minutes), which can be devoured like a soap opera. I also like that God acts through people in the Book of Esther. It is not the frequent portrayal of an Old Testament God, who appears and exacts punishments. Instead, this is a God who answers prayers and responds through the kindness and brave acts of others. It is very much the portrait of a God I see acting in our lives daily.
So, enjoy. Use this opportunity to bake up some Hamentaschen, read the Book of Esther, and have your own little Purim party.”