butter crunch cookie

★★★★★ 1
By Chris T.
from East Hampton, NY

I had seen this recipe years ago and again recently on a few sites(allrecipes.com,tasteofhome.com,easteuropeanfoods.com,etc) and I finally tried it...this recipe is a KEEPER. Everyone loved them and it made a nice big batch...usually I like my cookies warm but these got better after cooling. Pictures are not mine...couldn't find the camera charger cord...one of the joys of having a 14 year old :o).

★★★★★ 1
serves makes about 8 dozen
prep time 20 Min
cook time 10 Min

Ingredients For butter crunch cookie

  • 2 c
    butter, softened
  • 2 c
    sugar
  • 3 c
    all purpose flour
  • 2 tsp
    baking soda
  • 2 tsp
    cream of tartar
  • 1/4-1/2 tsp
    salt
  • 4 c
    corn flakes slightly crushed**
  • 1 c
    chopped pecans
  • IF YOU WANT TO MAKE THEM NUT FREE I WOULD USE 5 CUPS OF CORN FLAKES**

How To Make butter crunch cookie

  • 1
    Heat oven to 350*
  • 2
    In a mixing bowl, cream butter and sugar.
  • 3
    Combine flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture.
  • 4
    Stir in the cornflakes and pecans.
  • 5
    Roll into 1-in balls. Place 1 in. apart on ungreased baking sheets.
  • 6
    Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.

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