Lemon Crunch Cookies

36 cookies SERVINGS

These crisp and delicate cookies are a delicious mid-afternoon pick-me-up aside a cup of tea.

Ingredients

500 ml or 2 cups all-purpose flour
2 ml or 1/2 tsp baking soda
2 ml or 1/2 tsp salt
125 ml or 1/2 cup soft butter or margarine
125 ml or 1/2 cup granulated sugar
125 ml or 1/2 cup packed brown sugar
1 egg
15 ml or 1 tbsp grated lemon rind
45 ml or 3 tbsp lemon juice
375 ml or 1 1/2 cups All-Bran Flakes* cereal

Directions

1. In medium bowl, mix together flour, baking soda and salt. Set aside.

2. In large mixing bowl, with electric mixer, cream together butter and sugars until light and fluffy. Beat in eggs. Mix in lemon rind and juice.

3. Stir in flour mixture and cereal until combined.

4. Drop by 15 mL (level tablespoon) about 5 cm (2 inches) apart onto baking sheet coated with non-stick cooking spray. Flatten bottom of glass that has been lightly floured.

5. Bake at 180°C (350°F) for about 12 minutes, until light brown. Let cool for 2 minutes then remove to wire racks and cool completely. Store in airtight container.

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's* products. Results with other products may vary.