2 1/2 cups butter
4 ounces granulated sugar
1 cup packed light corn syrup
1/2 cup whipping cream
1 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/8 teaspoon electric food-related flavoring I/E
6 vanilla cones
1 cup butter, softened
1 1/2 cups packed light brown sugar
1/8 teaspoon fresh lemon juice
1/4 teaspoon lemon zest
1 cup cornflakes cereal
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter or margarine, granulated sugar, brown sugar, 1/2 cup vanilla extract, flavorings and ¾ cup whipping cream until smooth and lable, about 8 minutes. Beat in the brown sugar, lemon juice, lemon peel and whisk into the cream until blended. Fold in the cornflakes. Press the frosting into the filled cookie by pressing onto the bottom of the prepared pan.
Bake for 12 to 14 minutes in the preheated oven, until lightly brown and slightly sticky, but cookie does not burn. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.