Rice-Crisp Cookies - cooking recipe

Ingredients

1 Tbsp. granulated sugar
2 tsp. unsalted margarine, softened
1/2 tsp. vanilla extract
1 egg, beaten
3 Tbsp. self-rising flour, sifted
3/4 oz. ready-to-eat oven toasted rice cereal

Preparation

Preheat oven to 350\u00b0.
In mixing bowl, combine sugar, margarine and vanilla and mix until creamy.
Add egg and beat well.
Blend in sifted flour, then fold in cereal until just combined (do not overmix or beat).
Onto nonstick cookie sheet, drop batter by heaping teaspoonfuls, forming 12 cookies and leaving a space of about 2 inches between each.
Using moistened tines of fork, flatten each cookie slightly.
Bake until cookies are golden brown, 8 to 10 minutes.
Using a spatula, remove cookies to wire rack to cool.