Ingredients
Scale
- 1 C butter, room temperature
- 1/2 C sugar
- 1 egg yolk
- 1 tsp almond extract
- 1/8 tsp salt
- 3/4 C crushed corn flakes (I usually use Frosted Flakes because that is what I have on hand)
- 2 1/4 C flour
- colored sugar (use whatever color is appropriate for the season!)
Instructions
- Heat the oven to 375 degrees. Use your mixer with the paddle attachment and beat together the butter and sugar until light. Add the egg yolk, almond and salt. Beat and then scrape down the sides of the bowl.
- Add the crushed corn flakes and mix in. Add the flour and mix on low until completely combined. It is a dry dough. Using a 1 1/2″ cookie scoop, level out each portion and place on your non-greased pan. Dip a fork lightly in flour and press down slightly on the top of the cookie in both directions to make the grid pattern. Sprinkle on the colored sugar.
- Bake for 12 minutes until just beginning to brown. Do not over-bake! Remove immediately from the pan and allow to cool on a wire rack. Store in an airtight container for 2 to 3 weeks.
Nutrition
- Serving Size: 2 cookies
- Calories: 235
- Sugar: 9g
- Sodium: 41mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 48mg