German Pecan Brittle Cookies
By: Gigi Howe
A few years back I was obsessed with making cookies… and more cookies and more cookies around the holidays. Some years I made 14-15 different types. I shipped boxes of cookies to my relatives, gave platefuls to neighbors and friends.. and yes, maybe ate one or two myself. 😉 Then I took a break, but I’m thinking this year I might make some again.
I have had a few favorites over the years and the recipe I am sharing today was a batch that I made many years in a row. It was always a favorite. A tasty cookie, easy to make and makes quite a few. The recipe calls for corn flakes, so if you make this cookie, don’t forget to use the $1/2 Kellogg’s Cereals coupon in the 11/2 Red Plum insert.
Ingredients:
– 1 cup (I use oil)
– 1 cup sugar
– 1 cup firmly packed brown sugar
– 2 eggs
– 1 cup flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup corn flakes, crushed
– 1 cup chopped pecans
– 1 teaspoon vanilla extract
Directions:
1. Cream shortening in a large mixing bowl. Gradually add sugar, beating well. Add eggs, beat well. Add vanilla and mix.
2. Mix together flour, baking powder, baking soda and salt in a medium mixing bowl. Add crushed cereal and pecans, stirring to coat well. Add to creamed mixture, mixing until well blended.
3. Drop by teaspoonfuls (about 1 – 2 inches apart) onto lightly greased cookie sheets. Bake at 325 for 10 -12 minutes. Remove to wire racks to cool.
Yield: about 6 dozen.
Enjoy!!
Printable Recipe:
