Carnival Cookies

Isn’t August bittersweet? On the one hand, it’s the end of summer. But on the other, it’s also carny season. No, not that Carnie. I’m talking carnivals. If you’re around the Toronto area, you know about the C.N.E., which stands for Canadian National Exhibition. But it really stands for Caker National Exhibition because if there’s anything that cakers love more than hot mini donuts, it’s going on the Tilt-a-Whirl and then vomiting up those donuts into the nearest trash can while a friend holds your hair back.

Like most cakers, I go to the C.N.E. every year but I don’t go for the rides. I go for the food. You’ll find me hanging out at the ice cream waffle stand, flirting with the fudge ladies or trying to tackle a pogo dog without looking like I’m in an adult movie. I also visit the Home Building and watch people wearing headset mikes try to convince me that this mop will change my life forever.

I’ll be heading to the C.N.E. this week and might post some of my observations. In the meantime, enjoy these colourful – and delicious! – carnival cookies, made with the wholesome goodness of Froot Loops. Which means you can totally eat them for breakfast.

2 cups Froot Loops

2 cups flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup soft shortening

½ cup soft butter

½ cup sugar

2 eggs

½ cup orange juice

½ cup chopped walnuts

Crush Froot Loops into fine crumbs using rolling pin. Set aside. Mix together flour, baking powder and salt. Beat shortening, butter and sugar together. Add eggs and orange juice. Beat well. Add dry ingredients, crushed Froot Loops and walnuts. Mix well. Drop by tablespoon onto ungreased baking sheet. Bake at 350° for 12 minutes. Makes 5 dozen.

Source: Belleville Shrine Club Recipe Collection, Celebrating 60 Years, Belleville, Ontario, 2006