Time is flying by so fast these days and I find myself trying to catch my breath just to catch up on things.I didn’t even realize that it’s been more than two weeks since my last post. I have been keeping myself busy these days planning and stressing over the wedding cake that I will be making this spring. I have less than two months before the wedding and right now it’s all about preparing the decorations and sorting out the check list. I recently had a light bulb moment at 3 am and woke up all giddy with ideas on how my cake would look like. Finally, I now have it figured out after months of searching for inspiration I am happy to report that I finally got it. And with that, I would like to celebrate it with something sweet of course!
As the weather here in the Northeast is slowly but surely finding its way to spring, I am seeing a lot of pretty bright colors everywhere; in dresses, shoes, bags and of course food. My color for today is yellow. And this makes me think of an old time family favorite that my mom and I used to bake. The idea of crushing golden crisp cornflakes with my hands is really fun plus it’s also a great way to release any build up aggression.
These cookies are really yummy. I love the idea of using corn flakes in cookies. It adds a delicious crunch to sink your teeth in and of course, corn flakes appeals to just about anyone.
Corn flake Crisps
1/2 cup unsalted butter
1/2 cup sugar
1 tsp. vanilla extract
1/2 cup ground almonds
1 cup self-rising flour
2 cups lightly crushed corn flakes
In a mixing bowl, cream together the butter and sugar until light and creamy. Then add in the egg and vanilla and continue to mix.
Combine the ground almond and self-rising flour; add to the creamed mixture and mix well.
Roll a tablespoon of the mixture into a ball or use a small ice cream scoop and roll in the crushed corn flakes. Place on cookie sheet and bake for 10 minutes or until lightly golden.