Butter Crunch Cookies

Butter Crunch Cookies

2 cups butter, softened
2 cups sugar
3 cups flour
2 tsp cream of tartar
2 tsp baking soda
1/2 tsp salt
4 cups cornflakes, lightly crushed
1 cup chopped pecans

In a large mixing bowl, cream the butter and the sugar until light and fluffy. Combine the flour, cream of tartar, baking soda and salt. Gradually add to the creamed mixture. Mix well. Stir in the cornflakes and the pecans. Roll into 1-inch balls. Place 1 inch apart onto ungreased baking sheets. Bake at 350 F for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks. Makes about 8 dozen cookies