A recipe from Mr. Food Test Kitchen combines cornflakes with chopped pecans, egg whites, sugar and vanilla extract to yield crunchy cornflake cookies. A cornflake cookie recipe by Kellogg's features cornflakes, flour, butter, sugar and egg yolks.
To make Mr. Food's cornflake cookies, whip 2 egg whites until they turn foamy, and gradually beat in 1 cup of light brown sugar. Add 1 teaspoon of vanilla extract, and continue to beat the mixture until it reaches the stiff-peak stage. Gently stir in 4 cups of cornflakes and 1 cup of chopped pecans. Drop tablespoonfuls of the batter onto lightly greased baking sheets, and bake the cookies at 275 degrees Fahrenheit for 20 minutes. Switch off the oven, and leave the cookies inside for another 15 minutes or until they are firm and golden.
To make Kellogg's cornflake cookies, combine 2 cups of all-purpose flour with 1/2 teaspoon of salt in a bowl. Beat 1 cup of softened butter with 2/3 cup of sugar, 2 egg yolks, 1 teaspoon of vanilla extract and 1/2 teaspoon of lemon zest in another bowl to form a smooth mixture, and gradually blend in the salted flour to make a dough. Roll pieces of the dough into 1-inch balls, and coat the balls with crushed cornflakes. Arrange the cookie balls on ungreased baking sheets, and press down gently on the balls to flatten them. Bake the cookies at 375 degrees Fahrenheit for eight minutes or until they start to brown.