RecipeReview Butter Crunch Cookies


Butter Crunch Cookies ~ Source: tammycookblogsbooks
Butter Crunch Cookies
Source: tammycookblogsbooks
I wanted to make cookies but didn't have any eggs, which it seems most cookies call for. I did a search on tasteofhome.com and found these. The recipe was simple to put together and they turned out great! I always use margarine, not butter. Also, if the recipe calls for more than 1 cup of butter, I use half margarine and half shortening. I didn't have pecans so I substituted slivered almonds. The crunch in these cookies makes them very satisfying to eat.

Butter Crunch Cookies
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
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. 
© 2016 RDA Enthusiast Brands, LLC

tammycookblogsbooks recipe review rating 5/5

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