by Karen Soo, Newsletter Editor

Does anyone know Janice Takeshita?

If you do, please email me or invite her to the NSC picnic on July 18th.

I recently found a photo of one of her recipes tucked away in my files, and this week I decided to try making it for the first time using my trusty hand mixer. The result was a simple shortbread cookie with a wonderful crunch — not too sweet, just the perfect balance of flavor and texture. I actually used 2 cups of corn flakes, and they turned out great! Enjoy!!

Bon Appetit – Julia Child and Karen Soo shares the same birthday

Makes 4 dozens or in my case 44 cookies

INGREDIENTS

  • 2 c. all-purpose flour
  • 1 c. butter / 2 sticks – room temperature
  • 3/4 c. sugar
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1 c. corn flakes, crushed (I used 2 Cups of corn flakes. I loved the extra texture)

INSTRUCTIONS

  1. Preheat oven to 350 degrees. Lightly grease baking sheets or use Silpat mats.
  2. In a large mixing bowl, cream together butter, sugar and vanilla.
  3. Slowly add flour a little at the time.
  4. Add baking soda and crushed cornflakes, combining well. 
  5. Form into 3/4 “balls and press onto cookie sheets

Bake 12-15 minutes