1 c. soft shortening
1 c. soft butter
3 c. sifted powdered sugar
1 tbsp. vanilla
3 c. flour
3 c. cornflakes
1 c. chopped pecans

Beat together shortening, butter, sugar and vanilla until consistency of thick whipped cream; add flour and mix well. Stir in cornflakes. Divide dough into 4 equal parts; shape into rolls about 1 1/2 inches in diameter. Coat rolls with pecans. Wrap each roll in wax paper or saran, sealing ends. Refrigerate overnight. Cut in 1/2 inch slices; bake in 350 degree oven about 15 minutes or until lightly browned. Makes about 6 dozen.