Flourless and egg-free peanut butter cookieswith corn flakes for crunch.
Recipe: Dorothy’s PeanutButter Cookies
1 cup light corn syrup 1 cup granulated sugar 1 1/2 cups creamy peanut butter 6 cups corn flakes
In a medium saucepan, combine corn syrupand sugar over medium heat. Bring to a boil, reduce heat, andcontinue stirring until sugar has dissolved. Stir in peanut butter;stir until thoroughly combined. Remove from heat.
Place corn flakes in a large mixing bowl,pour peanut butter mixture over and toss until just coated.
Drop by rounded teaspoons onto wax paper.Cool at room temperature until firm.
Makes 48 cookies.
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