I liked the simplicity of this recipe, but these weren't crisp at all. The "crisp," I gather, was supposed to come from the crisp rice cereal, but the cereal ended up getting stale-like within the moistness of the batter/dough. I increased the liquid by adding 2T of oil and experimented with baking times. A longer baking time (upwards of 15minutes) does achieve a crisp cookie, but they will become brown-ish. The piece de resistance, however, was flattening with sugar before baking and afterward drizzling lemon-almond icing: 1 cup powdered sugar, 2-3 T lemon juice, 2-3 drops almond flavoring.
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I liked the simplicity of this recipe, but these weren't crisp at all. The "crisp," I gather,...