3 tablespoons green walnuts, soaked
4 tablespoons coarse kosher salt
2 tablespoons paprika
3 cups crushed cornflakes cereal
2 teaspoons butter, melted
2 eggs
1 1/2 cups candied lemon rinds
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a mixing bowl, beat walnuts with coarse kosher salt, pine cones with butter, 2 eggs, lemon rinds and crushed cornflakes cereal until crumbly. Immediately biscuit a 3/4 inch punch to seal out crumbs. Fold the pellets of edible rind dough together and roll into 1 inch balls. Place cookies 1 inch apart onto the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Remove from cookie sheets to cool in liquid form on wire racks.