I developed this butter crunch cookies recipe out of necessity. My family's beloved Polish Christmas crescent cookies recipe calls for pecans but they've become so costly, I replaced the nuts with crushed corn flakes (generic brands work just fine) and adjusted some of the other ingredients. The dough is scoopable and is egg- and nut-free -- great for those with allergies. The cookies store well and the kids will love crushing those corn flakes in a zip-top bag. For an economical pecan version, see my Corn Flake Pecan Sandies Recipe.

View this larger image of Butter Crunch Cookies.

Makes 5 dozen Butter Crunch Cookies

See Also

Polish Christmas Cookie Recipes

Czech Bar Cookie Recipe

Honey-Dipped Cookies Recipe

Ingredients

• 1 pound softened unsalted butter (not margarine)
• 2 cups sugar
• 3 cups all-purpose flour
• 2 teaspoons cream of tartar
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 5 cups corn flakes, lightly crushed

• Prep Time: 20 minutes
• Cook Time: 12 minutes

• Total Time: 32 minutes
• Yield: 60 Butter Crunch Cookies

Preparation

1. Heat oven to 350 degrees. In a large bowl or a stand mixer, cream butter and sugar until light and fluffy. Add all remaining ingredients except corn flakes. Mix well. Add cornflakes and mix thoroughly.
    
2. Using a standard-size cookie scoop, portion out onto ungreased cookie sheets. Bake for 10 to 12 minutes, or until lightly browned. Cool 2 minutes before removing from cookie sheet. Store tightly covered.