Kihei Golden Sands Hawaiian Cookie

Kihei Golden Sands Hawaiian Cookie

[b]“This is indeed a simple cookie. It’s like a shortbread in texture —
buttery and soft, made without eggs. The cornflakes are the “sand” part.
You need to grind them to sandlike crumbs and roll the cookies in them
before baking. For this task, a blender or food processor works better than
the old-fashioned method of putting the flakes in a bag and beating them
with a rolling pin. I also suggest butter, not margarine, as the taste is
dependent on a true butter flavor.”

This recipe originally appeared in the Honolulu Star Advertiser newspaper
in the early 1980’s[/b]

1 pound butter
1-1/2 cups sugar
1-1/2 teaspoons vanilla
4 cups flour
1 teaspoon baking soda
6 cups corn flakes, ground to fine crumbs

Preheat oven to 350 degrees.

Cream butter and sugar until fluffy. Beat in vanilla.

Sift together flour and baking soda; add to sugar mixture.

Form dough into small balls; roll in crumbs. Place on cookie sheet and
flatten to a half-dollar size. Bake 15 minutes, until a light brown.
Makes about 4 dozen.

Source: Honolulu Star Advertiser newspaper, Jan 26, 2011