RICE COOKIES RECIPES
RICE KRISPIE COOKIES RECIPE - FOOD.COM
Not your traditional oatmeal cookie—an even better one! Rice Krispies add that extra crunch and the coconut supplies extra sweetness. If you want to really take them over the top, add chopped nuts and/or raisins.
Total Time 27 minutes
Prep Time 15 minutes
Cook Time 12 minutes
Yield 2 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Lightly coat 2 large cookie sheets with nonstick cooking spray. Set side.
- Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
- Place the butter in the bowl of a standing electric mixer and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
- Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
- Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
- Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
- Remove from oven and transfer cookies to wire racks to cool.
- When cool, store in an airtight container.
Nutrition Facts : Calories 1120.1, FatContent 48, SaturatedFatContent 30.3, CholesterolContent 172, SodiumContent 1000.4, CarbohydrateContent 162, FiberContent 5.5, SugarContent 92.4, ProteinContent 13.7
CRISP RICE CHOCOLATE CHIP COOKIES RECIPE | ALLRECIPES
Here is a good recipe for chocolate chip cookies with crisp rice cereal cookies.
Provided by CSSTITCHES
Categories Desserts Cookies Drop Cookie Recipes
Yield 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat baking sheets with non-stick cooking spray.
- Combine the flour, baking soda and salt. Set aside.
- Cream the butter with the sugar until light and fluffy. Beat in the egg and vanilla until well combined. Mix in the flour mixture. Stir in the cereal and chocolate chips. Drop by level tablespoons onto the prepared baking sheets.
- Bake at 350 degrees F (175 degrees C) for 12 minutes or until lightly browned. Remove immediately from baking sheets and cool on wire racks. Store in an airtight container.
Nutrition Facts : Calories 186.8 calories, CarbohydrateContent 27.7 g, CholesterolContent 23.9 mg, FatContent 8.3 g, FiberContent 0.9 g, ProteinContent 2.1 g, SaturatedFatContent 5 g, SodiumContent 132.5 mg, SugarContent 16.5 g
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IRANIAN RICE COOKIES (NAN-E BERENJI) RECIPE | MARTHA STEWART
Two classic Middle Eastern ingredients, rice flour and rose water, come together in these uniquely textured special-occasion cookies. Brown butter adds just the right amount of richness.
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Category Cookie Recipes
- Roll dough into 1 1/2-inch balls and place on a parchment-lined baking sheet, spaced about 1 inch apart. Imprint each ball with the grooved side of a meat mallet, pressing to 1/4 inch thick. Dust mallet with rice flour as needed to prevent sticking. Bake, rotating halfway through, until edges of cookies just turn light golden, about 16 to 18 minutes. Transfer to a wire rack to cool completely.
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PERSIAN RICE COOKIES (NAAN BERENJI) RECIPE - FOOD.COM
Nice light flavoured naturally-wheat free cookies from Iran. They are similar to ghorabeyeh, an Arabian Gulf shortbread cookie. The addition of eggs in this results in a fluffy, delicate texture. If rice flour is unavailable, grind raw rice or cream of rice to a fine powder in a coffee or spice grinder. This is a really light, fragrant cookie and is especially good with tea or (rice/moo) milk. Modified mainly from http://dessertofthemonthclub.blogspot.com by Kat.
From food.com
Reviews 4.5
Total Time 57 minutes
Calories 120.1 per serving
From food.com
Reviews 4.5
Total Time 57 minutes
Calories 120.1 per serving
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RICE FLOUR SUGAR COOKIES WITH SIMPLE ICING RECIPE | MYRECIPES
This recipe is really quick and easy and super delicious. I cut them in star shapes for Christmas. It's perfect for people who avoid wheat and gluten. The recipe calls for rice flour but maybe you can try using other types, e.g. almond flour. You can also make the icing in different colours and have fun decorating colourful shapes.
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Total Time 1 hours 15 minutes
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IRANIAN RICE COOKIES (NAN-E BERENJI) RECIPE | MARTHA STEWART
Two classic Middle Eastern ingredients, rice flour and rose water, come together in these uniquely textured special-occasion cookies. Brown butter adds just the right amount of richness.
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- Roll dough into 1 1/2-inch balls and place on a parchment-lined baking sheet, spaced about 1 inch apart. Imprint each ball with the grooved side of a meat mallet, pressing to 1/4 inch thick. Dust mallet with rice flour as needed to prevent sticking. Bake, rotating halfway through, until edges of cookies just turn light golden, about 16 to 18 minutes. Transfer to a wire rack to cool completely.
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PERSIAN RICE COOKIES (NAAN BERENJI) RECIPE - FOOD.COM
Nice light flavoured naturally-wheat free cookies from Iran. They are similar to ghorabeyeh, an Arabian Gulf shortbread cookie. The addition of eggs in this results in a fluffy, delicate texture. If rice flour is unavailable, grind raw rice or cream of rice to a fine powder in a coffee or spice grinder. This is a really light, fragrant cookie and is especially good with tea or (rice/moo) milk. Modified mainly from http://dessertofthemonthclub.blogspot.com by Kat.
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Reviews 4.5
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Reviews 4.5
Total Time 57 minutes
Calories 120.1 per serving
- Store in an airtight container until serving.
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IRANIAN RICE COOKIES (NAN-E BERENJI) RECIPE RECIPE ...
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- Roll or scoop dough into 11/2-inch balls and place about 1 inch apart on parchment-lined baking sheets. Imprint each ball with the grooved side of a meat mallet, pressing to 1/4 inch thick. Dust mallet with rice flour as needed to prevent sticking. Bake, rotating sheets halfway through, until edges of cookies just turn light golden, 16 to 18 minutes. Transfer cookies to wire racks to cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.)
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