Crispy Shortbread Cookies
Crispy Shortbread Cookies is an moderately easy dinner. Made with 1/2 c. butter or margarine, softened, 1/2 c. shortening, 1 1/2 c. sifted powdered sugar, 1 1/2 tsp. vanilla extract and 1 1/4 c. all-purpose flour, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Cream the butter and shortening.
Gradually add sugar, beating until smooth. Add vanilla and flour, beating well.
Stir in corn flakes.
Shape dough into a long roll, 2-inches in diameter; gently roll in pecans. Wrap in waxed paper and chill overnight or until firm.
Let roll stand at room temperature about 10 minutes. Cut dough into 1/4-inch slices.
Place 2-inches apart on ungreased cookie sheets.
Bake at 350Β° for 15 minutes or until lightly brown.
Cool on wire racks.
Yields 3 1/2 dozen.
π· Perfect Pairings
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