BUTTER CRUNCH COOKIE

2
Chris T.

By
@chrisb64

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).

Rating:

★★★★★ 1 vote

Comments:
Serves:
makes about 8 dozen
Prep:
20 Min
Cook:
10 Min

Ingredients

  • 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

Step-by-Step

  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.

Printable Recipe Card

About BUTTER CRUNCH COOKIE

Course/Dish: Cookies



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