Crushed corn flakes add a crispy twistto these shortbread cookies.
Recipe: Crispy ShortbreadCookies
1/2 cup butter or margarine
In a mixing bowl cream margarine and shortening.Gradually add powdered sugar, vanilla and flour, beating untilblended. Stir in corn flakes.
Shape dough into a long roll about 2 inchesin diameter, then roll in pecans to coat. Wrap in wax paper andrefrigerate overnight.
Preheat oven to 350°F (175°C).
Cut into 1/4-inch slices and place 2 inchesapart on an ungreased cookie sheet.
Bake for 15 minutes or until lightly browned.Transfer cookies to a wire rack and let cool.
1/2 cup vegetable shortening
1 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 1/2 cups corn flakes, lightly crushed
1/2 cup finely chopped pecans
Makes 48 cookies.
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