Gluten-free cookies.
INGREDIENTS (for 3 servings):
- 1/2 cup butter
- 1/2 cup packed brown sugar
- 1 teaspoon almond extract
- 1 egg
- 1/2 cup white rice flour
- 2 cups crisp rice cereal
- 2 tablespoons chopped almonds
PREPARATION:
Preheat oven to 350 degrees F (175 degrees C).
Cream butter or margarine and sugar together until light and fluffy. Add almond extract and egg. Beat well. Stir in flour, crispy rice and almonds.
Shape into balls one inch in diameter and place on ungreased baking sheets. Press with a floured fork to flatten slightly. Bake for 12 to 15 minutes until lightly browned.