All week I've felt like I've been waiting, waiting, waiting. Waiting for Mr.S. to come home, waiting for the UPS guy to deliver my package, waiting for the weekend to come and even waiting for autumn to arrive. I'm sick and tired of this weird summer weather and that nasty humidity we had earlier this week was the last straw. I've got my boots, scarfs and cute cooler weather outfits ready to go, dammit! In the meantime, the cooler beach weather of Santa Cruz is going to have to suffice. In preparation for my girls' weekend getaway, I baked a couple of batches of cookies for us to enjoy while we gab. Two were my old tried-and-true standbys- thumbprint cookies with homemade jam and chewy flourless peanut butter cookies (which half ended up mysteriously at Mr.S.'s casa). I also decided to attempt a new recipe that I had bookmarked in a past issue of Food and Wine magazine called, "Tutu's Super-Crispy Sugar Cookies" (January 2012). The Snap! Crackle! Pop! comes from the addition of Kellogg's Rice Krispies cereal to the batter. It's a pretty easy recipe to make, just don't knock over half the box onto the kitchen floor like I did!
Rice Krispies Cookies (adapted from Food & Wine, January 2012)
Ingredients
2 sticks unsalted butter, room temperature
3/4 cup sugar
3/4 teaspoon Kosher salt
1/4 teaspoon baking soda
1 tablespoon pure vanilla extract
2 cups AP flour
1 1/2 cups Rice Krispies Cereal
Instructions
1. Preheat oven to 300 degrees F.
2. Using an electric mixer, beat the butter, sugar and salt together.
3. Add the baking soda and vanilla. Beat until it's nice and smooth.
4. While the mixer's running add the flour, 1/2 cup at a time. Then add the Rice Krispies. Make sure it mixes well.
5. Place a Silpat on your baking sheet. Take about two tablespoons of dough and fashion it into a ball. Place it on the baking sheet, make sure to space the cookie "balls" apart about 3 inches as these will be big cookies.
6. Bake for 15 minutes.
7. Remove baking sheet from oven. Using the back end of a spatula, flatten your cookies.
8. Return baking sheet to the oven and cook for approximately 25 minutes more. The cookies will have small cracks on top and the bottom will be golden brown when they're done cooking.
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