Lemon Crisps Good Recipes

Friday, February 4, 2011

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Lemon Crisps

"Easy cake blend lemon cookies."

Ingredients :

1 (18.25 ounce) bundle lemon cake blend with pudding
1 cup crisp rice cereal
half cup butter
1 egg

Instructions :

Prep :	Cook : 48M	Ready in :

Preheat oven to 350 stages F (one hundred eighty stages C).
Melt butter or margarine over low warmth.
Stir collectively all components, inclusive of butter or margarine, and mix nicely.
Shape dough into 1-inch balls and area them approximately 2 inches apart on ungreased cookie sheets. Press flat with thumb.
Bake for 9 mins or until edges are golden. Cool on cookie sheets one minute. Remove to wire racks to cool.

Notes :

Reynolds® parchment may be used for easier cleanup/elimination from the pan.

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