I've given this recipe to more people than any other recipe I have. These cookies are so easy to make. Cornflakes and pecans give them their delightful crunch.
- 2 cups butter, softened
- 2 cups sugar
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 cups cornflakes, lightly crushed
- 1 cup chopped pecans
- In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cornflakes and pecans.
- Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Yield: about 8 dozen.
Originally published as Butter Crunch Cookies in Best of Country Cookies 1999, p56
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