German Pecan Brittles

Recipe from

Oxmoor House

Ingredients

1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup corn flakes cereal, crushed
1 cup chopped pecans
1 teaspoon vanilla extract

Preparation

Cream shortening in a large mixing bowl; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition.

Sift together flour, baking powder, soda, and salt in a medium mixing bowl; add cereal and pecans, stirring to coat well. Stir flour mixture and vanilla into creamed mixture, mixing well.

Drop dough by teaspoonfuls 2 inches apart onto greased and floured cookie sheets. Bake at 325° for 10 to 12 minutes. Remove from cookie sheets, and cool on wire racks.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1985
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