Omg Y’all!  These southern cookies are to die for!  It originates from a Georgia recipe.  Those southerners always know how to cook the best food!  I have made these a few times and I have to say, they are becoming my most popular and requested dessert among  family and friends.  Super easy to make! Wait until you try these.

 

And they are Gluten Free!!! (You don’t need to tell anyone.  They are SO good.  No one will believe it!)

Ingredients:

• 16 Tbs. (2 sticks) unsalted butter, at room temperature
• 1 cup vegetable shortening, at room temperature
• 2 cups organic sugar
• 2 tsp. vanilla extract
• 3 cups gluten free flour (I use Trader Joe’s Gluten Free Flour)
• 2 tsp. baking soda
• 2 tsp. lemon juice (I know- it’s weird)
• 4 cups Nature’s Path Honey’d Corn Flakes (Gluten Free)
• 1 cup pecans, chopped

Steps:

1. Preheat oven to 350 deg
2. With an electric mixer, beat together the butter, shortening and sugar on medium speed just until well combined, about 2 minutes. Add the vanilla and beat until combined, about 20 seconds.
3. In a medium bowl, combine the flour, baking soda. Add to the butter mixture and beat on low speed just until mixed.  Add lemon juice.  Beat on low until combined.
4. Stop the mixer.  Pour the corn flakes and pecans.  Use a wooden spoon to combine.
5. Using an ice cream scoop, scoop out cookies on baking sheet.  Makes about 36 cookies by using the ice cream scoop.  If you need more cookies, use a tablespoon to form your cookie.
6. Try not to drool too much : )

 

Enjoy!

Monica