Time: 2 hours 25 minutes
Complexity: easily
Quantity: 30 – 36 cookies

These cute, bright cookies are perfect for any occasion; they resemble confetti poppers, making them a perfect mood booster. The crisp, chewy cookies with colorful Rice Krispies flecks will simply keep you from feeling down. And that almond aroma! You can experiment a little and add a little red food coloring to the dough to make it pink. Shape them into hearts, and voila, a romantic Valentine's Day dessert is ready, and unlike chocolate, it won't melt.

Ingredients:

• 440 g butter
• 3 tbsp. sugar
• 2 large eggs
• 0.5 tsp almond extract
• 4 cups premium flour
• 1 teaspoon baking powder
• 1 teaspoon of salt
• 2-3 tablespoons of milk
• 2 cups multi-colored rice cereal (breakfast cereal)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, eggs, milk, almond extract, dry breakfast, confetti

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Preparation:

Step 1
• Beat the butter with sugar and eggsIn a stand mixer or a large bowl with a hand mixer, beat the butter and sugar on high speed until fluffy and smooth, 3-4 minutes. Add the eggs one at a time, completely incorporating each before adding the next, scraping down the sides between additions. Stir in the almond extract.
Step 2
• Add dry ingredientsIn a large bowl, combine the flour, baking powder, and salt. Reduce mixer speed to medium-low and add the flour mixture to the butter mixture in 4 additions, scraping down the sides of the bowl between additions. Mix until smooth.
Step 3
• Knead the dough: Gradually add milk to the bowl with the remaining ingredients, 1 tablespoon at a time, and mix until the dough is smooth but still firm enough to form into balls (you may not need all the milk).
  
  Turn off the mixer and pour in the puffed rice. Gently fold it into the dough with a silicone spatula or wooden spoon. Divide the dough into two equal portions and roll each into a log about 6.5 cm in diameter. Wrap tightly in plastic wrap and refrigerate for about 2 hours, until the dough hardens.
Step 4
• Make cookiesPreheat oven to 350°F (175°C) and line two baking sheets with parchment paper. Remove the plastic wrap from the dough and cut it into 1/2-inch-thick circles. Place six circles on each baking sheet, leaving at least three inches (7.5 cm) between them (refrigerate any remaining dough until ready to bake).
Step 5
• Bake for 12-15 minutes, until the edges are golden brown and the rice cereal has colored the cookies. Let cool completely on the baking sheets. Once the baking sheets are cool, bake the next batch of cookies.

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