Corn Flakes And Walnuts Cookies

• 4.5 ounces butter at room temperature
• 3.6 ounces sugar
• 1 whole egg at room temperature, lightly beaten
• 1 cup all purpose flour
• 1 cup fresh walnuts, chopped in small pieces
• 1 cup cornflakes for the batter
• 3 cups cornflakes to roll biscuits
• 1 pinch salt

1. Cream the butter with the sugar until white and fluffy.
2. Add the lightly beaten egg and beat until very well incorporated and batter is very fluffy.
3. Sift the flour with the salt and add to the batter. Beat until incorporated, scraping down the sides and bottom.
4. Add 1 cup of walnuts and 1 cup of cornflakes and beat just until mixed, to divide the ingredients in the batter. Scrape down the sides, make into a ball and chill for 20 minutes.
5. Pre-heat the oven to 350u0b0 F with rack 1 shelf up from middle. Line 2 baking trays with parchment paper.
6. In a large bowl add 2 cups cornflakes and lightly press on them just to break the bigger flakes.
7. With 2 teaspoons, make little balls of dough and put in the cornflakes. Roll them around to stick the cornflakes to the dough. Put them on the baking tray, separating them about 1 inch from each other.
8. Bake in the oven for 8 minutes and then lower the rack to the middle and continue baking until they are golden and crispy.
9. Allow them to cool on the baking tray and store them in an airtight jar.

butter, sugar, egg, flour, fresh walnuts, batter, cornflakes to roll, salt

Taken from food52.com/recipes/2281-corn-flakes-and-walnuts-cookies (may not work)