Serves: 36
Total Calories: 71
1. Preheat the oven to 325°F.
2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside.
3. Place the egg whites and vanilla extract in a large bowl, and beat with an electric mixer set on high speed until stiff peaks form.
4. Using a spoon, gently fold the dry ingredients into the egg white mixture.
5. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
6. Bake for 13 to 15 minutes, or until light brown in color. Immediately remove the cookies from the baking sheet and transfer to wire racks to cool completely.
7. Serve immediately, or store in an airtight container for up to 2 weeks.
CREATING THE JAR
1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.
2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.
TOP of the jar
1 1/2 cups corn flakes
2 1/2 cups sweetened flaked coconut
1/4 teaspoon salt
1 1/4 cups sugar
BOTTOM of the jar
3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.
From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Corn Flake Cookies recipe is from the The Mason Jar Cookie Cookbook Cookbook. Download this Cookbook today.
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