$100 Dollar Pecan Cookies

I’m a big fan of pecans and when I came across this recipe I knew I had to try it.  I had a box of Corn Flakes I needed to use anyway, so I thought this would be a great time to try this recipe.  This cookie is a light cookie with an unexpected crunch you don’t expect.  Yeah, you know your going to get that crunch with the pecans in it, but what’s that additional crunch, that extra yummy crunchy goodness.  I was not disappointed in this recipe and will be making again to years to come.  Again, I took this cookie to work and got so may compliments from it.  I doubled the amount I made (7-dozen) and they were all gone by the end of the day.  I hope you enjoy this cookie as much as my co-workers did.  I’ve made lots of cookies in my day, but this cookie is a really good cookie.  If I had to make any changes, I’d add a touch more salt and vanilla, but that’s entirely up to you. 

 

Happy Cookie Baking!

 

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Ingredients:

 

1 cup shortening (butter-flavored Crisco is best)

1 cup butter

2 and 1/2 cups sifted confectioner sugar

1 Tablespoon vanilla (real)

3 cups all-purpose flour

3 cups corn flakes

2 cups chopped pecans

 

Directions:

 

Preheat oven to 350 degrees.  With an electric mixer in a large mixing bowl, cream shortening and butter, then add confectioner sugar.  Mix in vanilla and beat in flour gradually.  At this point, the dough may not hold together. 

By hand with a wooden spoon, stir in corn flakes and pecans. (the dough will be very stiff).  Roll large teaspoons of dough into balls, mashing the dough together but being careful to not crush the corn flakes any more than necessary.

Place on an ungreased cookie sheet (s) 1-inch apart and bake for 12 to 15 minutes, or until lightly browned.  Remove from oven and transfer to cooling racks.

 

 

 

 

 

 

 

 

5 thoughts on “$100 Dollar Pecan Cookies

    • Pam, I’m not sure about the same results, but they should still turn out fine with butter. I’ve not made them with butter, but if I were wanting to make them I would substitute. There may be a little difference in them, but I would think they will turn out just fine. If you make them, let me know how they turn out with the butter.

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  1. I first made these over 30 years ago when I was a freshman in high school in home economics class. The only difference in my recipe is that the cornflakes are not in the batter. The batter is formed into rolls and rolled in the cornflakes making a sort of crusty edge on the refrigerator cookies (chilled at least an hour before cutting and baking). I agree that they are scrumptious cookies though. I am making them for my holiday cookie exchange this year. And I’m contemplating using flavored cornflakes too. Thanks for sharing.

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