$100 pecan cookies

Thursday, September 3, 2009

When I read this recipe it reminded me of the pecan cookies I make from Pampered Chef. I had a big box of cornflakes leftover from making Buffalo Chicken Strips so I decided this was a good time to try these out. These cookies are really fantastic! I can't believe I waited so long to try them. They are crispy and have a great crunch from the cornflakes. The powdered sugar gives the cookies the perfect amount of sweetness. The cookies reminded us of a shortbread cookie - only with more flavor. I made a half batch of cookies since there are only two of us. I used a medium scoop and got 27 cookies. These cookies are best when eaten within a day or two of baking. I would make these again!

$100 pecan cookies
adapted from SunTimes
(Printable Recipe)

  • 1 cup shortening (butter-flavored Crisco is best)
  • 1 cup butter
  • 2 1/2 cups sifted confectioners' sugar
  • 1 tablespoon vanilla
  • 3 cups all-purpose flour
  • 3 cups cornflakes
  • 2 cups chopped pecans

Preheat oven to 350 degrees.

With an electric mixer in a large mixing bowl, cream shortening and butter, then add confectioners' sugar. Mix in vanilla and beat in flour gradually. At this point, the dough may not hold together. That's OK.

By hand with a wooden spoon, stir in cornflakes and pecans. (The dough will be very stiff, so this won't be easy.) Roll large teaspoonfuls of dough into balls, mashing the dough together but being careful to not crush the cornflakes any more than necessary.

Place on ungreased cookie sheets 1 inch apart and bake for 12 to 15 minutes, or until slightly brown. Remove from oven and transfer to cooling racks.

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  1. These were delicious but I will probably add a little salt next time.

  2. Thank you for always loading your recipes with the (printable recipe) link! These are on my baking list!