2 1/4 cups all-purpose flour
1/2 cup white sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup butter, softened
1 egg
3 cups milk
1 teaspoon vanilla extract
2 cups crushed cornflake crumbs
1/2 cup chopped pecans
1/4 cup butter, softened
1/8 teaspoon salt
1 teaspoon vanilla extract
1/4 cup butter, softened
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment.
Mix flour, sugar and baking soda; set aside. In a medium bowl, cream together the butter, egg and milk. Beat together the milk mixture and cornflake crumb mixture. Stir in the flour mixture.
Beat together the egg mixture with the vanilla extract. Fold in the softened butter, milk, cornflake crumbs, pecans, and salt. Pour batter into prepared cookie sheets.
Bake in preheated oven for 15 minutes. Preheat the oven to 350 degrees F (175 degrees C). Remove from cookie sheets to cool on wire racks.
In a medium heat, beat butter, egg, milk, cornflake crumb mixture and salt and vanilla until light and fluffy. Mix together and spread filling into center of each cookie. Chill in preheated oven for 20 minutes. Rest the cookies overnight before removing from cookie sheets.