Butter Crunch Cookies

A delectable cookie that is at home at high tea as it is in a child's lunchbox. It has the rich taste of butter with a great crunch from pecans and, surprisingly, corn flakes!


5 dozen cookies


1 pound butter (not margarine) 2 cups sugar 3 cups flour 2 teaspoons cream of tartar 2 teaspoons baking soda ½ teaspoon salt 4 cups corn flakes, lightly crushed 1 cup chopped pecans

Nutritional information

No nutrition information available


* Heat oven to 350 degrees. * Cream butter and sugar in a mixer. * In a separate bowl, combine all dry ingredients, except corn flakes and pecans. * Add to butter-sugar mixture and beat until well incorporated. The batter will be very stiff at this point. * Add the corn flakes and pecans and mix again until well combined. * Using a cookie scoop, portion out cookies on ungreased cookie sheets. Do not pat down. Mounds of dough will flatten as they bake. * Bake 10 to 12 minutes or until very lightly browned. * Cool 2 minutes before removing from cookie sheet. * Let cool completely before packaging in an airtight container.