butter crunch cookie
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).
prep time
20 Min
cook time
10 Min
method
---
yield
makes about 8 dozen
Ingredients
- 2 cups butter, softened
- 2 cups sugar
- 3 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 1/4-1/2 teaspoon salt
- 4 cups corn flakes slightly crushed**
- 1 cup chopped pecans
- IF YOU WANT TO MAKE THEM NUT FREE I WOULD USE 5 CUPS OF CORN FLAKES**
How To Make butter crunch cookie
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Step 1Heat oven to 350*
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Step 2In a mixing bowl, cream butter and sugar.
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Step 3Combine flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture.
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Step 4Stir in the cornflakes and pecans.
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Step 5Roll into 1-in balls. Place 1 in. apart on ungreased baking sheets.
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Step 6Bake at 350 degrees F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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