Black Walnut Cookies
📜 Collection: John B. Collection | ✍️ Attribution: Louise Pisarczyk | 📂 Category: Desserts Delightful and crisp black walnut cookies featuring a unique blend of cornflakes and coconut. Perfect for an afternoon treat or sweet gathering.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 15 mins | None | 24 servings |
🔪 Key Equipment
- Mixing bowl
- Baking sheet
- Oven
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | Eggs | Well beaten |
| 1 cup | White Granulated Sugar | |
| 3 cups | Kellogg’s Corn Flakes | |
| 1/2 cup | Cocoanut | |
| 1 cup | Black Walnuts | Chopped |
Instructions
Mixing and Baking
- Mix 2 eggs well beaten, 1 cup white granulated sugar, 3 cups Kellogg’s Corn Flakes, 1/2 cup cocoanut, and 1 cup black walnuts in order as they are given.
- Ensure the mixture is not too moist; if necessary, add more Kellogg’s Corn Flakes to achieve the proper consistency.
- Bake in a slow oven until golden and set.
💡 Make-Ahead & Storage: Store baked cookies in an airtight container at room temperature for up to 5 days.
Original Recipe Scan
