Butter Crunch Cookie
Recipe taken from Tastes of Home magazine.
Yields : 4 dozen
1 cup butter (2 sticks = 250g), softened
1 cup sugar
1 1/2 cups all purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups cornflakes, lightly crushed
1/2 cup chopped pecans (I replaced it with chopped almonds)
In a large bowl, cream the 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 inch balls.
Place 1 inch apart on ungreased baking sheets.
Bake at 350F for 10-12 minutes or until lightly browned.
Cool for 2 minutes before removing to wire racks.
Note: had tried this recipe, very nice indeed,baked at 12mins top and 12mins on the bottom shelves(cos my oven is small,so got to do that way to make it perfect.I'd prefer crispy cos it taste like famous amos cookies(butter scotch, but not too sweet) but if you made it less crispy, it had a chewy texture, it all depends how you preferred.)thumbs up for this recipe!