These cookies won Grand Champion in baked goods at our county fair one year. Yes, they’re that good! But I’m not quite sure how they beat the cheesecakes and gorgeously decorated cakes. It must be the flakiness, cornflake crunch, and uniqueness of cherry chips and almond extract.
Be sure to bake them for the full 20-25 minutes until they begin to get toasty. It enhances the crispness of the cornflake crunch. These cookies store well in an airtight container and can be frozen to save for a future time.
Ingredients
- 1 c softened butter or margarine
- 1/2 c sugar scant
- 1 egg yolk
- 1 t almond extract
- 2 1/4 c flour
- 1/8 t salt
- 3/4 c crushed cornflakes
- 1 c cherry chips
Instructions
- Preheat oven to 350°
- Cream together butter and sugar. Add egg yolk and almond extract.
- Continue beating with hand mixer and add flour and salt. Incorporate all ingredients evenly.
- Crush cornflakes and stir into batter. Add cherry chips and stir until evenly distributed.
- Using a cookie scoop or hands, form balls and place on cookie sheet. Dip fork into sugar and press down, leaving criss-cross marks as you flatten the cookies.
- Bake at 350° for 20-25 minutes, until lightly browned.
You, Too, Can Make Blue Ribbon Cookies!
These will be a favorite of yours, too, so go on a search for cherry chips and stock up when you find them. The best cherry chips are Gurley’s mini cherry chips. If they can’t be found, Loghouse cherry chips work fine. Sometimes these chips are more readily available from Thanksgiving to Christmas, or maybe you will luck out and find ample supply all year long at your grocery store.
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