Lemon Sugar Cookies
Crisp on the outside and chewy on the inside, the lemon peel adds a new twist to ever-popular sugar cookies.
Recipe from Kellogg's
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
1 cup sugar
1 teaspoon vanilla
1 teaspoon grated lemon peel
2 1/2 cups Rice Krispies®
2 tablespoons lowfat milk
Stir together flour, baking powder and salt. Set aside.
In large mixing bowl, beat together margarine and sugar until light and fluffy. Add egg, vanilla, milk and lemon peel. Beat well. Add flour mixture, mixing until combined. Shape level tablespoon of dough into balls. Roll in KELLOGG'S® RICE KRISPIES cereal. Place 2 inches apart on ungreased baking sheet. Flatten slightly.
Bake at 375 degrees F about 14 minutes or until lightly browned around edges. Remove from baking sheets and cool on wire racks. Store in airtight container.
2-1/2 dozen (30) cookies
Per Serving: cal. (kcal) 90, Fat, total (g) 4, chol. (mg) 5, sat. fat (g) 1, carb. (g) 14, pro. (g) 1, vit. A (IU) 97, sodium (mg) 90, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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