Pecan Corn Flake Cookies
|Shortening||1 Cup (16 tbs)|
|Butter/Margarine||1 Cup (16 tbs)|
|All purpose flour||3 Cup (48 tbs), sifted|
|Pecans||1 Cup (16 tbs), chopped|
|Confectioners sugar||3 Cup (48 tbs), sifted|
|Corn flakes||3 Cup (48 tbs), crushed|
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.