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Cereal Cookies https://www.metro.ca/userfiles/image/recipes/biscuits-Special-K-10.jpg PT15M PT15M PT30M
Preheat oven at 375°F/190°C .In a mixing bowl, sift together flour, baking soda and salt.In a separate bowl, stir in butter, sugar and vanilla extract until mixture is light and fluffy. Beat in egg and mix well. Fold in flour and 250 mL (1 cup) of Special K* cereal.Shape dough in 5 mL (1 tsp) balls; roll in Special K* cereal and place on ungreased baking sheets.Bake in oven for 10 minutes or until cookies are lightly golden.
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1 cup (250 mL) all-purpose flour 1/2 tsp. (2 mL) baking soda 2/3 cup (170 mL) granulated sugar 1/2 tsp. (2 mL) Salt 1 tsp. (5 mL) vanilla extract 1 cup (250 mL) cereal 2 cups (500 mL) cereal for coating 1/2 cup (125 mL) butter softened 1 eggs
Cereal Cookies

Cereal Cookies

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4 Votes
40
cookies
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME

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Ingredients

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  • 1 cup
    (250 mL)
    all-purpose flour
  • 1/2 tsp.
    (2 mL)
    baking soda
  • 2/3 cup
    (170 mL)
    granulated sugar
  • 1/2 tsp.
    (2 mL)
    Salt
  • 1 tsp.
    (5 mL)
    vanilla extract
  • 1 cup
    (250 mL)
    cereal
  • 2 cups
    (500 mL)
    cereal for coating
  • 1/2 cup
    (125 mL)
    butter softened
  • 1
    eggs
Imprimer ma sélection

Preparation

Preheat oven at 375°F/190°C .

In a mixing bowl, sift together flour, baking soda and salt.

In a separate bowl, stir in butter, sugar and vanilla extract until mixture is light and fluffy. Beat in egg and mix well. Fold in flour and 250 mL (1 cup) of Special K* cereal.

Shape dough in 5 mL (1 tsp) balls; roll in Special K* cereal and place on ungreased baking sheets.

Bake in oven for 10 minutes or until cookies are lightly golden.

Source : Kellogg Canada Inc.

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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