This is a quick and easy recipe that can use up some of your “pantry” items. My sister-in-law made them to use up some crisp rice cereal. Whatever your reason for making them, the cookies are tasty and go wonderfully with coffee!Ingredients:
- 1/3 cup margarine (or butter), softened
- 2/3 cup sugar
- 1 egg
- 2 teaspoons almond extract
- 2 cups plus 1 tablespoon all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup crisp rice cereal
- Nonstick cooking spray
Materials:
- Measuring cups
- Measuring spoons
- Electric mixer
- Large bowl
- Small bowl
- Plastic wrap
- Sharp knife
- Cookie sheets
- Cooling racks
Directions:
1. In large bowl beat margarine at medium speed until creamy; gradually add sugar, beating well. Add egg and almond extract; beat well.
2 Combine flour, soda, and salt. Gradually add flour mixture to creamed mixture; mix well. Stir in cereal.
3. Divide dough into 2 equal portions; place each portion on a sheet of plastic wrap, and shape into an 8- x 2 -inch log. Wrap logs in plastic wrap, and freeze until firm about 1 hour.
4. Unwrap logs, and cut into 1/4 -inch slices. Place 1 inch apart on cookie sheets coated with nonstick cooking spray. Bake at 350° for 6 to 8 minutes or until lightly browned. Remove from cookie sheets, and let cool on wire racks. Makes about 32 cookies.
After you enjoy your treat, why not read a good book?
