Crispy Shortbread Cookies

1. 1

   Cream the butter and shortening.

2. 2

   Gradually add sugar, beating until smooth. Add vanilla and flour, beating well.

3. 3

   Stir in corn flakes.

4. 4

   Shape dough into a long roll, 2-inches in diameter; gently roll in pecans. Wrap in waxed paper and chill overnight or until firm.

5. 5

   Let roll stand at room temperature about 10 minutes. Cut dough into 1/4-inch slices.

6. 6

   Place 2-inches apart on ungreased cookie sheets.

7. 7

   Bake at 350u00b0 for 15 minutes or until lightly brown.

8. 8

   Cool on wire racks.

9. 9

   Yields 3 1/2 dozen.

* Per serving · 4 servings · Values may vary.

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