Recipe - Crunchy Peanut Butter Cookies

1 cup Sugar
1 cup Light cream or canned
evaporated milk, undiluted
1 cup Light corn syrup
1 teaspoon Vanilla extract
5 cup Cornflakes or wheat flakes
2 cup Crispy rice cereal
1 cup Salted peanuts

In medium saucepan, combine sugar, cream and corn syrup. Cook over low
heat, stirring, until sugar is dissolved. Continue cooking, stirring
occasionally, until syrup forms a soft ball when a little is dropped into
cold water. Add vanilla.

Meanwhile, in buttered large bowl, combine cornflakes, rice cereal and
peanuts, toss to mix well. Add cooked syrup, mixing thoroughly. Refrigerate
30 minutes.

With buttered hands, form into 48 (1 One half inch) balls.

Makes 4 dozen

Taken from McCall's Cookery Vol 4 1983

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini