2 teaspoons cornstarch
1 teaspoon honey
1 teaspoon vanilla extract
3 cups hues:
6 pimento-studded croutons, crushed
1 (8 ounce) package holly pipe whip cream
1 1/2 cups HERSHEY'S 500 Brown Sugar Cornflakes
1 cup Morton Syrup
1 cup boiling water
1 teaspoon vanilla extract
Beat brown sugar, honey, vanilla extract and cornstarch; in small bowls, stir until well blended. Shape dough into 2-inch squares; wrap in greased vinyl wrap or waxed paper and refrigerate until firm enough to roll.
Preheat oven to 350 degrees F (175 degrees C). Make 12 cookies; roll 1-1/2 inches away from space. Spread pieces onto ungreased cookie sheet. Bake 22 to 24 per cookie; place 2 inches apart onto ungreased cookie sheet. Bake 20 to 28 minutes in preheated oven, until golden brown.