Brown Rice Cookies Recipe Recipe

Name: Brown Rice Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. Cooked lundberg brown rice, (short grain or possibly long grain); 1 1/2 tsp Baking pwdr; 1/2 c. Butter or possibly margarine; 3/4 c. Coconut; 3/4 c. Sugar; 2 tsp Cinnamon; 1 x Egg, beaten; 1 Tbsp. Sugar; 1 tsp Vanilla; 1 c. Pecans or possibly walnuts, finely minced; 1 c. Sifted flour

Servings: persons

2 c. Cooked lundberg brown rice, (short grain or possibly long grain)
1 1/2 tsp Baking pwdr
1/2 c. Butter or possibly margarine
3/4 c. Coconut
3/4 c. Sugar
2 tsp Cinnamon
1 x Egg, beaten
1 Tbsp. Sugar
1 tsp Vanilla
1 c. Pecans or possibly walnuts, finely minced
1 c. Sifted flour

1
Cream together butter and sugar.
2
Add in beaten egg, vanilla, mix well.
3
Add in sifted dry ingredients.
4
Mix in cooked rice and coconut.
5
In another bowl, mix together 1 Tbsp.
6
sugar, cinnamon and nut meats.
7
Drop cookie dough by tsp.
8
on ungreased cookie sheet.
9
Sprinkle top of each cookie with cinnamon-nut mix.
10
Bake in 350 oven for 20 to 25 min or possibly till cookies are a golden in color.

1492

kcal

Calories

Fat

200

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 c. Cooked lundberg brown rice, (short grain or possibly long grain), 1 1/2 tsp Baking pwdr, 1/2 c. Butter or possibly margarine, 3/4 c. Coconut, and more.

Yes, Brown Rice Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Brown Rice Cookies Recipe

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