Pecan Corn Flake Cookies Recipe
Ingredients
| 1 c. soft shortening | ||
| 1 c. soft butter or margarine | ||
| All purpose flour | 3 Cup (16 tbs), sifted | |
| Pecans | 1 Cup (16 tbs), chopped | |
| Confectioner’s sugar | 3 Cup (16 tbs), sifted | |
| Vanilla | 1 Tablespoon | |
| Corn flakes | 3 Cup (16 tbs), crushed | |
Directions
Beat two shortenings, confectioners sugar and vanilla until consistency of whipped cream; add flour and mix well.
Stir in corn flakes.
Divide the dough into four equal parts.
Shape into rolls about 1 1/2" in diameter.
Coat these rolls with the chopped pecans.
Wrap each roll in wax paper, sealing ends.
Refrigerate at least 12 hours.
Cut into 1/2" slices; place a little apart on ungreased cookie sheet.
Bake at 350° for 15 minutes or until lightly browned.
Will keep indefinitely in tin box.
Delicious also at Christmas.
Makes 6 dozen cookies.
Stir in corn flakes.
Divide the dough into four equal parts.
Shape into rolls about 1 1/2" in diameter.
Coat these rolls with the chopped pecans.
Wrap each roll in wax paper, sealing ends.
Refrigerate at least 12 hours.
Cut into 1/2" slices; place a little apart on ungreased cookie sheet.
Bake at 350° for 15 minutes or until lightly browned.
Will keep indefinitely in tin box.
Delicious also at Christmas.
Makes 6 dozen cookies.
Chef
