Crispy Shortbread Cookies

Directions

1. 1
   Cream the butter and shortening.
2. 2
   Gradually add sugar, beating until smooth. Add vanilla and flour, beating well.
3. 3
   Stir in corn flakes.
4. 4
   Shape dough into a long roll, 2-inches in diameter; gently roll in pecans. Wrap in waxed paper and chill overnight or until firm.
5. 5
   Let roll stand at room temperature about 10 minutes. Cut dough into 1/4-inch slices.
6. 6
   Place 2-inches apart on ungreased cookie sheets.
7. 7
   Bake at 350° for 15 minutes or until lightly brown.
8. 8
   Cool on wire racks.
9. 9
   Yields 3 1/2 dozen.