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About The Author


Susan Axelrod

Susan Axelrod's food writing career began in the kitchen; she owned a restaurant and catering business for 15 years before turning to journalism. By day, she is the social media editor for Portland Press Herald. To relax, she bakes, gardens and hikes with her husband and their two dogs, preferably followed by a cocktail or a Maine beer. Susan can be contacted at 791-6310 or On Twitter: @susansaxelrod

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Posted: November 29, 2012

Raggedy Annes

Written by: Susan Axelrod

Submitted by Cheryl Stitham White

This is basically a sugar cookie dough with un-crushed corn flakes folded in. The dough will be chunky. You need to be sure to coat all the flakes with some of the dough. With the raisins and cornflakes in them, you can actually eat them for breakfast!

Yield: ( depending upon how much raw dough you eat) about  3 dozen.

1 cup sugar
1/2 cup butter or shortening
1 1/2 cup flour
1/2 teaspoon baking soda
1 cup raisins
1/2 cup shredded coconut
4 cups un-crushed cornflakes

Combine sugar and butter or shortening. Beat till fluffy.

When blended, add  flour and  baking soda.

After blended, stir in raisins,  coconut, and cornflakes. (I add the cornflakes stirring by hand.)

The dough will be stiff. Drop the dough by  spoonfuls on greased cookie sheets. (Sometimes you have to press the dough back together.)

Bake at 350 degrees for ten minutes. Then rotate pans and cook for about five minutes more. Be careful, because they can get hard before they burn. You want to take them out when your finger will make a slight impression.

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