Rice-Crisp Cookies Recipe
Ingredients
| Granulated sugar | 1 Tablespoon | |
| Egg | 1 | |
| Unsalted margarine | 2 Teaspoon | |
| Oven toasted rice cereal | 2 Teaspoon | |
| Self-rising flour | 3 Tablespoon | |
| Vanilla extract | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 406 Calories from Fat 121
% Daily Value*
Total Fat 14 g20.9%
Saturated Fat 3.2 g15.8%
Trans Fat 0 g
Cholesterol 211.5 mg70.5%
Sodium 727 mg30.3%
Total Carbohydrates 58 g19.3%
Dietary Fiber 1.3 g5.1%
Sugars 16.6 g
Protein 11 g22.9%
Vitamin A 16.1% Vitamin C 7.7%
Calcium 18.1% Iron 22.6%
*Based on a 2000 Calorie diet
Directions
In mixing bowl combine sugar, margarine, and vanilla and mix until creamy; add egg and beat well.
Blend in sifted flour, then fold in cereal until just combined [do not overmix or beat).
Onto nonstick cookie sheet drop batter by heaping teaspoonsful, forming 12 cookies and leaving a space of about 2 inches between each; using moistened tines of a fork, flatten each cookie slightly.
Bake until cookies are golden brown, 8 to 10 minutes.
Using a spatula, remove cookies to wire rack to cool.
Chef
