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5
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6
votes
Butter Crunch Cookies
My butter crunch cookies are buttery, crunchy and chewy + the pecans I added give each bite a nutty and yummy flavor. My recipe is SUPER easy to make; with only one bowl and 15 minutes you will have the best cookies ever!
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course:
Dessert
Cuisine:
American
Diet:
Vegetarian
Servings:
20
cookies
Calories:
175
kcal
Author:
Radwa
Equipment
Baking sheet
Measuring spoons
Mixing bowl
Chopping board
Kitchen knife
Ingredients
1
cup
butter
, softened
1
cup
sugar
1 ½
cups
all-purpose flour
1
teaspoon
baking soda
¼
teaspoon
salt
1
cup
cornflakes
, lightly crushed
½
cup
pecans
, chopped
2
teaspoon
cream of tartar
Instructions
Preheat the oven to 180C / 350F and line a baking sheet with parchment pepper.
In a mixing bowl, cream butter and sugar until fluffy and light.
1 cup butter,
1 cup sugar
Mix in flour, baking soda, cream of tartar and salt until well combined, then stir in the crushed cornflakes and chopped pecans.
1 ½ cups all-purpose flour,
1 teaspoon baking soda,
¼ teaspoon salt,
1 cup cornflakes,
2 teaspoon cream of tartar,
½ cup pecans
Scoop a tablespoon of the batter and roll it into a ball. Place it in the baking sheet, then repeat until making about 10-12 balls.
Bake for 8-10 minutes or until lightly browned, then let the cookies cool for 15 minutes, then serve.
Notes
I highly recommend measuring your ingredients well! Too much, too little; whichever will surely ruin your cookie's texture and taste.
Nutrition
Serving:
1
serving
|
Calories:
175
kcal
|
Carbohydrates:
19
g
|
Protein:
1
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Cholesterol:
23
mg
|
Sodium:
95
mg
|
Potassium:
72
mg
|
Fiber:
1
g
|
Sugar:
10
g
|
Vitamin A:
26
IU
|
Vitamin C:
1
mg
|
Calcium:
3
mg
|
Iron:
1
mg