Get out the butta and pecans. It’s that time of year, y’all! Bake, bake, bake. Without a doubt, this is when everyone pulls out their favorite sweet treats to make for their friends and family. These cookies are a favorite of mine, having grown up eating them like it was my job.
Cornflake Cookies — Buttery, shortbread-like cookies finished with pecans and crunchy cornflakes.
I can remember traveling for houuuurs and hours from Kentucky to visit family in Georgia. It seemed like an eternity, really. My parents tried everything to keep my sister and I from going crazy (read: fighting). We had games, Walkmans (ya… you remember), rolls of quarters that would slowly diminish away for each poke or yell at each other. Nothing really worked, but I guess it helped to pass the time.
That entire 10+ hour journey seemed totally worth it when we would pull down the pine tree lined driveway and run into the house to find the cornflake cookies. These things are legendary. Seriously. They couldn’t be any easier, but just have this comforting, sweet taste.
Maybe it’s the unique addition of cornflakes. Maybe the rich pecans. It could be that the pecans were usually shelled by yours truly. That was the deal. When you visited, you shelled pecans. If you were old enough to eat ’em, you could prep ’em. We would sit and watch Jeopardy and the National news. I would get yelled at for eating more than I was putting into the bags. I’m pretty sure they had me working the pecan line before I was old enough to walk.
I never latched onto cornflakes like I did pecans. With that said, somehow the addition of butter and sugar and more butter really seems to make them delicious. Why isn’t that a cereal?! The crunch from this unusual mix-in provides a one-of-a-kind texture for the cookies.
These are the cookies that I ask for every time I visit my parents. I would get boxes sent to my room in College. They’re just that good. They hit home with this comforting, crunchy, buttery deliciousness that you wouldn’t believe.
Speaking of mailing cookies– I made these recently after joining a ton of other bloggers in The Great Food Blogger Cookie Swap. This program was started a few years ago by a local Nashville blogging friend Lindsay from Love & Olive Oil and her good friend Julie of The Little Kitchen. [Both awesome blogs you should be following.]
Basically, a bunch of bloggers throw in some donations for Cookies for Kids’ Cancer by the Childhood Cancer Foundation and send and receive cookies to/from a few of the bloggers that participated. It’s a fantastic way to support an amazing cause while also getting some sweet treats and new friends in the process.
The cause that the swap benefits is very near and dear to me. I’ve touched on it a few times, but when I’m not midnight baking, I am pipetting away in a lab as a Cancer Research Biologist. It’s great to see so many people come together for a cause that affects so many people so directly. I’m happy to be a part of it this year for the first time.
Back to the cookies! I’ve learned from a ton of
failed ice cream topping cookies that these can be a bit finicky at times. Once you cream the butter and sugar, lightly stir in the flour and then it’s best to go old school and carefully mix in the rest by hand. The cornflakes need to stay mostly uncrushed and crunchy. This is hard to achieve with a mixer involved.
Ta daaa! I hope y’all enjoy these as much as I have for the past couple decades.
From my family to yours– Happy Holidays!
What’s you favorite baked memory? Share below!
Unique, sweet cornflake cookies. Southern sweets at their best-- Buttery cookies with crunchy cornflakes and nutty pecans. Recipe from SouthernFATTY.com.
- 2 cups sugar
- 1 cup butter
- 1 cup shortening
- 3 cups flour, AP
- 2 teaspoons baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 4 cups cornflake cereal, not crushed
- 1 cup pecans, chopped
- 2 teaspoons vanilla
- Pre-heat oven to 350 F.
- Cream butter, sugar, and shortening until well-combined, light and fluffy, 3-5 minutes on medium speed.
- Sift together flour, baking soda, cream of tartar.
- Add to butter mixture and combine just until mixed.
- Mix in cornflakes and pecans very carefully, preferably by hand or with short mix on low.
- Bake by spoonful or cookie scoop on lined baking sheet for ~ 12 minutes until just barely golden around bottoms.
- Cool completely and enjoy!
- More on SouthernFATTY.com