Grandmas Flake Cookies Recipes

GRANDMA'S LACE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
• Drop teaspoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.

GRANDMA'S COCONUT CORN FLAKE COOKIES

Steps:

• Preheat oven to 250 degrees F (120 degrees C). Line baking sheets with parchment paper sprayed with cooking spray.
• Beat the egg whites in a bowl with an electric mixer until they form stiff peaks. Gradually beat in the sugar, adding about 2 tablespoons at a time. Beat in the salt and vanilla extract until the mixture is glossy and holds its shape. Gently and lightly use a rubber spatula to fold the corn flakes, coconut, and walnuts into the meringue. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Drop the mixture by rounded tablespoons onto the prepared baking sheets.
• Bake in the preheated oven until the cookies are very lightly browned and set, 20 to 30 minutes. Let cool completely before removing with a metal spatula; warm cookies are very fragile.

GRAMA'S CORN FLAKE PEANUT BUTTER COOKIES

Steps:

• Line a baking sheet with waxed paper. Bring the sugar and corn syrup to a boil in a saucepan over medium heat; stir in butter and peanut butter until thoroughly mixed, and remove from heat.
• Place the corn flakes into a large bowl, and pour the peanut butter mixture over the cereal. Mix until the corn flakes are coated with the mixture. Drop by tablespoon onto the waxed paper; flatten slightly if desired. Allow to cool before serving.

GRANDMA KRAUSE'S COCONUT COOKIES

Steps:

• In a large bowl, beat shortening and sugars until blended. Beat in eggs and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into sugar mixture. Stir in oats and coconut., Divide dough into 4 portions. On a lightly floured surface, shape each into a 6-in.-long log. Wrap in waxed paper; freeze 2 hours or until firm., Preheat oven to 350°. Unwrap and cut dough crosswise into 1/2-in. slices, reshaping as needed. Place 2 in. apart on ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 5 minutes. Remove to wire racks to cool., Freeze option: Place wrapped logs in a freezer container; return to freezer. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Prepare and bake as directed.

GRANDMA'S FLAKE COOKIES

Steps:

• Cream butter with sugars.
• Add egg and vanilla.
• Mix flour, baking powder, salt and baking soda.
• Add to butter mixture.
• Stir in pecans and cornflakes.
• Drop by teaspoonfuls onto ungreased cookie sheets.
• Bake at 375 for 10-12 minutes.

GRANDMA'S CORN FLAKE COOKIES

Steps:

• Cream butter and sugars; add eggs and vanilla.
• Sift together salt, soda, and flour; stir in.
• Fold in Corn Flakes and nuts.
• Drop by teaspoonfuls on greased cookie sheets.
• Flatten slightly and bake at 350 for 10 minutes, or until light brown.

GRANDMA'S CORN FLAKE COCONUT MACAROONS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Grease a baking sheet.
• Beat egg white in a bowl with an electric hand-mixer until stiff peaks form.
• Gradually beat sugar, 1 tablespoon at a time, into egg whites until fully incorporated. Stir salt and vanilla extract into egg whites until thoroughly mixed.
• Fold coconut and corn flakes into the mixture.
• Drop coconut mixture by the teaspoon onto the prepared baking sheet.
• Bake cookies in the preheated oven until lightly crisp, 20 minutes.
• Transfer cookies to wire rack to cool, at least 15 minutes.