Lemon Crunch Cookies
These crisp and delicate cookies are a delicious mid-afternoon pick-me-up aside a cup of tea.
SERVINGS
36 cookies
Ingredients
- 500 ml or 2 cupsall-purpose flour
- 2 ml or 1/2 tspbaking soda
- 2 ml or 1/2 tspsalt
- 125 ml or 1/2 cupsoft butter or margarine
- 125 ml or 1/2 cupgranulated sugar
- 125 ml or 1/2 cuppacked brown sugar
- 1egg
- 15 ml or 1 tbspgrated lemon rind
- 45 ml or 3 tbsplemon juice
- 375 ml or 1 1/2 cupsAll-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.
