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!
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
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.