Butter Crunch Cookie

Firstly, my apology. Please don't be angry with me as I was busy playing games in my facebook. Really!

It's so addictive and I have totally forgotten about my food blog and also not replying to some comments posted here.

Today my daughter asked me if I can bake some cookies for her friends. First thing came to my mind was a Cookie shared by Sri (Thanks for sharing, Sri!), the recipe looks easy. As I bake quite often, I have most of the ingredients, just need to buy one more ingredient, that is "Pecan" nuts.

So this morning I headed to NTUC supermarket, I was very disappointed to find that "Pecan" was missing on the selves. Sigh! No choice! Try another supermarket near my place, that is "Shop n Save", couldn't find "Pecan" nuts, and saw plenty of "Almond" nuts, chopped, sliced, powdered, whole and washed. No choice lor! Decided to replace the "Pecan" with "Almond" nuts.

"Nice! It's so crunchy and taste good." My daughter commented.

This recipe is a keeper. I shall post it here for easy reference.

Butter Crunch Cookie

Recipe taken from Tastes of Home magazine.

Yields : 4 dozen

Recipe shared by Sri

Ingredients:
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)

Method:
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.