Crisp Almond Cookies

IMG_20190503_112634This 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!
  • 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
  • Measuring cups
  • Measuring spoons
  • Electric mixer
  • Large bowl
  • Small bowl
  • Plastic wrap
  • Sharp knife
  • Cookie sheets
  • Cooling racks
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?

Starter Zone

Traveler’s Zone

Unquiet Dead

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