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.