Pecan Roll Cookies

Harumi Nakamura Nakagawa, Class of 1948

• 1 lb butter
• 3 cups sifted confectioners’ sugar
• 1 Tbsp vanilla
• 3 cups sifted flour
• 3 cups corn flakes
• 2 cups pecans, chopped

Beat together butter, sugar and vanilla until the consistency of thick whipped cream; add flour and mix well. Stir in corn flakes. Divide dough into 4 equal portions; shape into rolls about 1-1/2 inches in diameter. Coat rolls with chopped pecans; wrap each roll in waxed paper, sealing ends, and refrigerate at least 12 hours. Cut in 1/2-inch slices, place a little apart on ungreased baking sheets. Bake in moderate 350 degree oven about 15 minutes or till lightly browned.

Yield: 6 dozen cookies (2-inches in diameter)

NOTE: If dough is too soft to be shaped into rolls, chill before shaping as well as after.