$100 Pecan Cookies

$100 Pecan Cookies – SO good!! Crunchy shortbread cookies loaded with pecans and cornflakes. SO easy to make and these things FLY off the plate! Shortening, butter, powdered sugar, vanilla, flour, cornflakes, and pecans. Perfect for an afternoon treat or your holiday cookie tray!

plate of cornflake and pecan cookies

Pecan & Cornflake Shortbread Cookies

These $100 Pecan Cookies are super delicious! One bite and you will be blown away. Shortbread cookies loaded with pecans and cornflakes. They are crispy on the outside, soft on the inside, and have a great crunch from the cornflakes. The cookies are made with powdered sugar instead of granulated sugar. The powdered sugar gives the cookies the perfect amount of sweetness. You must whip up a batch ASAP! SO good!

plate of cookies

How to Make $100 Pecan Cookies

These cookies are super easy to make. Start with beating together butter and shortening until light and fluffy. Add powdered sugar and mix until smooth. Add flour and vanilla extract. Stir in cornflakes and pecans. Scoop the dough with a cookie scoop and bake.

  • One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • If you don’t like pecans, you can substitute your favorite nut. Walnuts, peanuts, pistachios, cashews – whatever you like.
  • Can Pecan Cookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
    • To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store the balls in the freezer for 3 to 6 months. When ready to bake cookies, simply add a few minutes to the cooking time.
    • To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
  • These cookies are best eaten within a day or two of baking.
cornflake and pecan cookie

Easy Pecan Sandies

These cookies are ridiculously delicious! This recipe makes a lot of cookies. Perfect for when you need cookies for a bake sale, holiday party, tailgating, or a potluck. These cookies also make a great homemade gift.

Looking for more yummy cookie ideas? Here are a few of our favorite recipes from the blog:

plate of cornflake and pecan cookies

$100 Pecan Cookies

Yield: 4 dozen
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
$100 pecan cookies – SO good!! Crunchy shortbread cookies loaded with pecans and cornflakes. SO easy to make and these things FLY off the plate! Shortening, butter, powdered sugar, vanilla, flour, cornflakes, and pecans. Perfect for an afternoon treat or your holiday cookie tray!

Ingredients:

  • 1 cup Crisco shortening
  • 1 cup butter, softened
  • cups sifted powdered sugar
  • 1 Tbsp vanilla extract
  • 3 cups all-purpose flour
  • 3 cups cornflakes
  • 2 cups chopped pecans

Instructions:

  • Preheat oven to 350ºF.
  • With an electric mixer in a large mixing bowl, beat together shortening and butter until light and fluffy. Add the powdered sugar and mix until smooth.
  • Mix in vanilla and beat in flour gradually. Stir in cornflakes and pecans.
  • Using a medium cookie scoop, scoop dough and place on a parchment-lined baking sheet. Press down gently on the tops of the dough balls to flatten them slightly.
  • Bake for 12 to 15 minutes, or until slightly brown. Remove from oven and transfer to cooling racks.

Notes:

  • One cup of flour weighs 4.25-ounces. To properly measure flour, give the flour a stir to loosen it up in the container. Use a spoon and lightly spoon the flour into your measuring cup. Use a flat straight edge (like the straight back of a knife) to level off the top of the flour in the measuring cup. Do NOT compact the flour in the measuring cup.
  • If you don’t like pecans, you can substitute your favorite nut. Walnuts, peanuts, pistachios, cashews – whatever you like.
  • Can Pecan Cookies be frozen? Yes! You can freeze the cookie dough or the baked cookies.
    • To freeze the unbaked cookie dough, scoop the dough and place it on a parchment-lined baking sheet. Place the cookie sheet in the freezer. Once the dough is frozen, transfer cookie dough balls to a freezer bag and store the balls in the freezer for 3 to 6 months. When ready to bake cookies, simply add a few minutes to the cooking time.
    • To freeze baked cookies, allow the cookies to cool completely and place them in a freezer bag. Place the bag in the freezer. The cookies will keep about 3 months in the freezer.
  • These cookies are best eaten within a day or two of baking.

Steph

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Comments

  1. Do you use the “butter-flavour” Crisco for this recipe or just the plain Crisco shortening? Oh, and about how many cookies does this recipe make, please? I plan on trying these this afternoon.

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