These cookies had a sweet chew from the dried cherries and a maple-y crunch from the pecans. The rice krispies, which virtually disappear to the naked eye, provided the additional crunch I was hoping for. The cardamom added spice and depth to these perfect, buttery cookies. Yum!
Author: Garlic & Zest
, roughly chopped
Crispy Rice Cereal
Preheat oven to 350 degrees (175 degrees C).
Roughly chop the
Dried Cherries (1/3 cup)
Pecans (1/2 cup)
on a baking sheet, and bake until toasted and fragrant, about 8 minutes. Remove from oven and let cool.
In a large bowl, combine softened
Unsalted Butter (1/2 cup)
Brown Sugar (1/2 cup)
Granulated Sugar (1/2 cup)
With a hand mixer on medium speed, cream together until light and fluffy.
In a smaller bowl, combine all
All-Purpose Flour (1 cup)
Baking Soda (1/2 tsp)
Salt (3/4 tsp)
Ground Cardamom (3/4 tsp)
. Whisk to blend. Add dry ingredients to butter mixture in 3 additions, mixing thoroughly after each.
Roughly chop pecans. Add pecans, dried cherries, and
Crispy Rice Cereal (1/2 cup)
to cookie dough. Stir to combine. Drop by rounded teaspoonfuls onto a baking sheet lined with parchment paper. Bake 10-12 minutes, or until lightly browned.
Remove from oven. Transfer to a baking rack to cool completely. Enjoy!
Nutrition Per Serving
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