Butter Krunch Cookies
"When I found this recipe, I didn't think it would work because there are no eggs in the recipe. I made them anyway and they are fantastic! Crunchy, crisp and wonderfully sugary. And terribly addictive; I ate one everytime I passed the cookie jar! From Taste of Home."
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Yields:
-
6 dozen
- Serves:
- 20
ingredients
- 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 corn flakes, lightly crushed
- 1 cup chopped pecans
directions
- 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 inches 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.
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RECIPE SUBMITTED BY
cookiebaker
United States
I live in Sacramento,CA and have lived here all my life. I've been married to the same guy for 20+ years and I have 4 children, including a set of teenage girl twins. I love cats, cooking and collecting cookbooks. My favorite cookbooks are dessert books (I bet you could tell by my user name). I love books by Maida Heatter. She is the Queen of desserts! I do struggle with my weight because I bake nearly everyday,even during the hot Sacramento summers. Baking relaxes me. My friends and staff think the previous statement is crazy but I'll bet a few of you out there could agree.
My birth father was a pastry chef and although he passed away before I was 2 years old, I believe baking is in the genes. I was very lucky to have a grandmother who always let me tear up her kitchen up experimenting. Even when I was 5 years old! Strong lady!
