Straight from the Cookie Jar: Butter Crunch Cookies

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.

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