Crispy Shortbread Cookies - cooking recipe

Ingredients

1/2 c. butter or margarine, softened
1/2 c. shortening
1 1/2 c. sifted powdered sugar
1 1/2 tsp. vanilla extract
1 1/4 c. all-purpose flour
1 1/2 c. corn flakes
1/2 c. finely chopped pecans

Preparation

Cream the butter and shortening.
Gradually add sugar, beating until smooth. Add vanilla and flour, beating well.
Stir in corn flakes.
Shape dough into a long roll, 2-inches in diameter; gently roll in pecans. Wrap in waxed paper and chill overnight or until firm.
Let roll stand at room temperature about 10 minutes. Cut dough into 1/4-inch slices.
Place 2-inches apart on ungreased cookie sheets.
Bake at 350\u00b0 for 15 minutes or until lightly brown.
Cool on wire racks.
Yields 3 1/2 dozen.