I developed this butter crunch cookies recipe out of necessity. My family's beloved Polish Christmas crescent cookies recipe calls for pecans but they've become so costly, I replaced the nuts with crushed corn flakes (generic brands work just fine) and adjusted some of the other ingredients. The dough is scoopable and is egg- and nut-free -- great for those with allergies. The cookies store well and the kids will love crushing those corn flakes in a zip-top bag.
View this larger image of Butter Crunch Cookies.
Makes 5 dozen Butter Crunch Cookies
View this larger image of Butter Crunch Cookies.
Makes 5 dozen Butter Crunch Cookies
Prep Time: 20 minutes
Cook Time: 12 minutes
Ingredients:
- 1 pound softened butter (not margarine)
- 2 cups sugar
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 5 cups lightly crushed corn flakes
Preparation:
- Heat oven to 350 degrees. In a large bowl or a stand mixer, cream butter and sugar until light and fluffy. Add all remaining ingredients except corn flakes. Mix well. Add cornflakes and mix thoroughly.
- Using a standard-size cookie scoop, portion out onto ungreased cookie sheets. Bake for 10 to 12 minutes, or until lightly browned. Cool 2 minutes before removing from cookie sheet. Store tightly covered.
