Quick and crispy cookies

These treats are easy, with a hint of orange flavor

December 16, 2009|By Julie Rothman | Special to The Baltimore Sun

Janet Stout from Baltimore was looking for a recipe she had lost for cookies made with cornflake cereal. As she said, cookie-making time is here, and she wanted to make some of the delicious cookies again. Irene Gozdziewski, also from Baltimore, who says she is 86 years old and "still likes to try out new food and recipes, thank God," emailed me a recipe she had for "cornflake crunchies." She said the recipe came from a generic box of the cereal. I whipped up a batch of the cookies in no time. They were very tasty and crispy with a nice hint of orange flavor. I'm sure they would be a welcome addition to any holiday cookie party.

Requests
•Jessie Thomas from Ellicott City is looking for a recipe for "old fashioned" beef stew that can be made in a Dutch oven or crock pot.

•Karen Steimel from Westminster would appreciate a recipe for a chocolate cake with a burnt orange frosting.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefin der@baltsun.com. Letters might be edited for clarity.

Cornflake Crunchies
Makes: 3 dozen cookies

2/3

cup sugar

1/2

cup vegetable shortening

1

egg

1

tablespoon milk

1

teaspoon grated orange peel

1

cup all-purpose flour

1 1/2

teaspoons baking powder

3

cups Corn Flake cereal

1/2

cup chopped walnuts

Preheat oven to 350 degrees. Lightly grease cookie sheets. Beat sugar and shortening until creamy. Beat in egg, milk and orange peel. Stir in flour and baking powder. Add cereal and nuts; mix well. Drop by level tablespoon 2 inches apart onto prepared cookie sheets. Bake 8 to 10 minutes or until lightly browned. Let stand 1 minute before removing to racks to cool.

Nutrition information
Per serving: 73 calories, 4 grams fat, 1 grams saturated fat, 1 grams protein, 9 grams carbohydrate, trace fiber, 6 milligrams cholesterol, 28 milligrams sodium

Note: Nutritional analyses in today's Taste section were conducted by registered dietitian Jodie Shields unless otherwise stated.

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