Vanilla Crispies Recipes

VANILLA CRISPIES

Steps:

• Mix sugar, butter, egg and vanilla in a large bowl.
• In another, medium-sized bowl, mix the dry ingredients.
• Gradually add this mixture to the larger bowl, beating with a hand-held mixer.
• Cover and refrigerate for a minimum of one hour.
• Heat the oven to 375°.
• Shape the dough into 1-inch balls.
• If you want to add sprinkles, place the balls into a shallow pan, such as a pie pan, that has a layer of sprinkles on the bottom.
• Gently flatten the dough into the sprinkles using the bottom of a glass.
• If you are not using sprinkles, dip the bottom of the glass in granulate sugar.
• Line a cookie sheet with parchment paper.
• Bake until barely browned (these cookies are meant to be soft) or about 8 minutes.
• Immediately remove from the cookie sheet and lay on aluminum foil.

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

VANILLA CRISPIES

Steps:

• In a medium bowl, cream together butter and sugar. Add egg and vanilla; continue to cream until smooth. Sift together the flour, baking soda, and cream of tartar; stir into the creamed mixture until well blended. Refrigerate dough for at least 1 hour.
• Preheat oven to 375 degrees F ( 190 degrees C ).
• Roll dough into 1 inch balls and place onto a cookie sheet. Cookies should be at least 2 inches apart. Lightly grease the bottom of a glass, dip it into the granulated sugar, and press the cookies down slightly. Bake for 8 to 10 minutes, until golden brown. Remove from the baking sheet to cool on wire racks.