This cute bright cookie fits perfectly into any holiday, it resembles a clapperboard with confetti, and thereby raises the mood. Crispy chewing cookies with colorful spots of rice flakes just won’t let you feel sad. And this almond flavor! You can experiment a little and add a little to the dough red dye to make it pink. Give the form hearts and voila la, romantic dessert for Valentine’s Day ready and, unlike chocolate, it does not melt. Share with друзьями: 
Time: 2 час. 25 minutes Difficulty: easy Amount: 30 – 36 cookies In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 440 gr. butter
- 3 tbsp. Sahara
- 2 large eggs
- 0.5 tsp almond extract
- 4 tbsp. premium flour
- 1 tsp baking powder
- 1 tsp salt
- 2-3 tbsp. l milk
- 2 tbsp. multi-colored rice cereal (breakfast cereal)
Recipes with similar ingredients: premium flour, eggs, milk, almond extract, breakfast cereal, confetti
Recipe preparation:
- Beat butter with sugar and eggs: in stationary mixer or large bowl using a hand mixer on beat butter with sugar until high speed until smooth airy texture, 3-4 min. Add eggs, one per times, completely intervening the previous one before intervening the next, and cleaning the walls between additions. Mix almond extract.
- Add dry ingredients: mix in a large bowl flour, baking powder and salt. Reduce mixer speed to medium-low and in 4 runs add to the mixture with butter mixture with flour, between additions clean the mixture from the walls back to the center, mix until smooth.
- Knead the dough: gradually add to the bowl to other ingredients milk – 1 tbsp. l at a time and stir until the dough is smooth, but still enough solid in order to roll it into balls (it may be necessary not all milk). Turn off the mixer and pour in rice paddy, manually gently stir them into the dough with a silicone spatula or wooden spoons. Divide the dough into 2 equal parts and roll out each sausage with a diameter of about 6.5 cm. Wrap tightly around the food with plastic wrap and refrigerate for about 2 hours, until the dough is hardens.
- Cook the cookies: set the grids in the top and lower third of the oven, preheat the oven to 175 ° C; cover 2 baking sheet with parchment. Remove the cling film from the dough and cut it circles 1.2 cm thick. Put 6 on each baking sheet circles, leaving between them at least 7.5 cm (remaining put the dough in the refrigerator until it comes time bake).
- Bake for 12-15 minutes until the cookies turn golden on edges, and rice flakes will not stain cookies. Let it cool completely on baking sheets. Bake the baking sheets cold the next batch of cookies.
