These pecan cookies are both chewy and crunchy, with cornflakes for crunch.
Ingredients
1/2 cup solid vegetable shortening
1-1/3 cup light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1-1/2 cup self-rising flour
1 cup crushed corn flakes
1-1/2 cup chopped pecans
Directions
- Pre-heat oven to 350 F. Beat together shortening, sugar, eggs and vanilla until creamy. Add dry ingredients and mix well. Roll into 2-inch balls, place on an ungreased cookie sheet and bake for about 9-11 minutes.
Notes
- Reviewers, please note the yield for us. Thank you!