Cream Cheese Crisps Recipe
Ingredients
| Cornflakes | 1 1/2 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 1/3 Cup (16 tbs), softened | |
| Cream cheese | 1 , softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon |
Directions
Have all ingredients at room temperature.
Heat oven to 375°F.
Put half the cornflakes into blender container.
Cover; blend at medium speed until finely crumbed.
Empty onto waxed paper.
Repeat process with remaining cornflakes.
Sift flour, baking powder, and salt into mixing bowl.
Put remaining ingredients into blender container in order listed.
Cover; blend at high speed until smooth.
If necessary, stop blender during processing and push ingredients toward blades with rubber spatula.
Add blended mixture to dry ingredients; mix well.
Shape dough into small balls.
Roll in Cornflake crumbs.
Place, 2 inches apart, on ungreased cookie sheets; flatten with fork.
Bake 15 minutes, or until lightly browned.
Cool 1 minute on cookie sheets.
Transfer to wire racks with spatula; cool.
Heat oven to 375°F.
Put half the cornflakes into blender container.
Cover; blend at medium speed until finely crumbed.
Empty onto waxed paper.
Repeat process with remaining cornflakes.
Sift flour, baking powder, and salt into mixing bowl.
Put remaining ingredients into blender container in order listed.
Cover; blend at high speed until smooth.
If necessary, stop blender during processing and push ingredients toward blades with rubber spatula.
Add blended mixture to dry ingredients; mix well.
Shape dough into small balls.
Roll in Cornflake crumbs.
Place, 2 inches apart, on ungreased cookie sheets; flatten with fork.
Bake 15 minutes, or until lightly browned.
Cool 1 minute on cookie sheets.
Transfer to wire racks with spatula; cool.
Chef
