The Husband made a roast pork last night for dinner, and I took care of the rice and salad. Since it made for an easy night in the kitchen, it was the perfect opportunity to hit my stack of to-try recipes and tackle another one. The glass cookie jar on the counter was getting dangerously low and it was time to rectify that situation.
This recipe comes from a special Cookies magazine that Taste of Home put out around the Christmas holidays, and although I’m not a big fan of rolling cookies into little balls (I usually give that job to Nick, who luckily not only loves it, but is a pro at it), it was in the oven in under fifteen minutes. Even with a minor substitution in the recipe, the end result is just short of an OMG cookie. Seriously rivaling my current favorite, those Cinnamon-Nut Spice Cookies, they are buttery, crispy and downright addicting.
Have a few minutes? Go on and fill up your cookie jar with these babies … you won’t be disappointed.
Butter Crunch Cookies
Recipe courtesy of Taste of Home Cookies magazine
- 2 cups butter, softened
- 2 cups sugar
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 cups cornflakes, lightly crushed (I used half cornflakes, half Rice Krispies)
- 1 cup chopped pecans
In a large bowl, cream butter and sugar until light and fluffy. Combine the flour, cream of tartar, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the cornflakes and pecans.
Roll into 1-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks.
Yield: about 8 dozen.