1. Preheat oven to 180°C or 350°F. Spray baking sheets with non-stick cooking spray. Set aside.

2. In small bowl, dissolve coffee crystals in milk. Set aside.

3. In medium bowl, combine cereal, flour, baking powder and salt, if using. Set aside.

4. In large mixing bowl, with electric mixer, cream together butter and sugar until light and fluffy. Beat in egg whites and vanilla. Blend in milk mixture. Gradually blend in cereal mixture until combined.

5. Drop batter, by 15 ml (level tablespoons), onto baking sheets allowing 5 cm (2 inches) between cookies. Bake for 12-15 minutes, until almost firm to the touch. Cool on baking sheets for 2 minutes. Remove to wire racks to cool completely. Drizzle with icing, if desired. Store in an airtight container.

Icing: In small bowl, blend 175 ml (3/4 cup) of sifted icing sugar with 15 ml (1 tbsp) of milk and a dash of vanilla. Drizzle over cooled cookies.

†To grind All-Bran Original® cereal, place in a food processor and pulse for about 1 minute. Alternatively, place cereal in a large plastic bag and crush using a rolling pin.

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.