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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I tried this recipe when I was a 4-H leader, jots Louise Gangwish of Shelton, Nebraska. Before morning chores, the young members would grab a glass of milk or juice and a handful of these crisp cookies. Chock-full of bacon, cornflakes and raisins, they're a handy breakfast on the go. Ingredients:
1/2 cup butter, softened |
3/4 cup sugar |
1 egg |
1 cup king arthur unbleached all-purpose flour |
1/4 teaspoon baking soda |
10 bacon strips, cooked and crumbled |
2 cups cornflakes |
1/2 cup raisins |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine flour and baking soda; gradually add to creamed mixture. Stir in bacon, cornflakes and raisins.
2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 15-18 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Store in the refrigerator. Yield: 2 dozen.
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