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Winning Rice Krispy Cookies | Homemade Mothering

Winning Rice Krispy Cookies

When I was growing up my mom did a fabulous job making Christmas a special time for her five children. Now that I have six of my own, I appreciate the time and effort it took for her to give us such warm and comforting memories. Her example is what motivates me to keep on truckin’ through what can be a stressful time for moms.

Every year my mom led her brood in a day-long cookie baking extravaganza. Looking back, I don’t know how she did it! My kids are too rambunctious for that, so we bake a recipe or two every week during Advent. Yesterday, the twins, Ben and I baked a batch, but to include them in the fun we prepared everything on the floor. They loved watching the mixer whir…and the easy access to buttery cookie dough!

A few weeks ago my mom forwarded me this winning recipe from The Chicago Tribune’s annual cookie contest. I knew right away that I would add it to my family’s Christmas cookie repertoire. Super simple, but super buttery and rich, they are a perfect treat with a mug of hot tea or cocoa. The kids and I made a double batch yesterday – we enjoyed some during our weekly hygge, and I’ll bring some to my sisters tomorrow as a special holiday treat.

Rice Krispy Cookies from The Chicago Tribune’s annual cookie contest

Winning baker Fran Ann Swierczewski says the recipe came from her mom and has been around for about 65 years. (The recipe as presented here reflects the 1/2 teaspoon salt The Chicago Tribune added in the test kitchen to enhance the flavors. You may omit it.)

1 cup butter, softened

1 cup granulated sugar

1 teaspoon vanilla

2 cups sifted flour

½ teaspoon baking powder

½ teaspoon baking soda

1/2 teaspoon salt, optional

1 cup Rice Krispies

Heat oven to 350 degrees. Mix butter and sugar together in a bowl with electric beaters until light and fluffy, about 2 minutes. Stop to scrape down sides of the bowl as needed. Beat in vanilla.

Mix flour, baking powder and soda, and salt together in a separate bowl. Add to the butter mixture. Mix well. Stir in Rice Krispies.

Drop by heaping teaspoons onto parchment paper-lined baking sheets. Bake until golden, 14-15 minutes. I rolled the dough into a log, wrapped it in plastic wrap, chilled for a couple hours, and then sliced and baked.

 

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2 Comments for this entry

  1. Miller says:

    Are you sure there are no eggs in this recipe?

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