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THIS WEEKS RECIPE

 

CRANBERRY CRUNCH COOKIES

Ingredients:

2/3 cup or 150ml. butter
1/2 cup or 125ml. light brown sugar
1 large egg

2 cups or 500 ml. all purpose flour
1 teaspoons baking soda
2 cups or 500 ml. cornflakes, finely crushed
1/2 cup or 250 ml. dehydrated cranberries


TOPPING:
3 tablespoons or 50 ml. toasted sesame seeds
2 Tablespoons or  melted butter



1. Cream sugar and butter until well mixed. Beat in egg. Sift dry  ingredients and   slowly fold into egg mixture, mix well.

2. Shape dough into balls and using a fork flatten to a quarter inch thick. If you prefer you can roll cookie dough to quarter inch thickness, then cut into desired shape with a cookie cutter. Place on a greased cookie sheet. Brush with a little melted butter, sprinkle with sesame seeds. Bake in preheated oven at 350 degrees F. or 180 degrees C. for 10-15 minutes or until light brown. Cool on wire rack

 

Makes about 5 dozen cookies

 

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