Serves: 24
Total Calories: 86
1. Stir together KELLOGG'S RICE KRISPIES cereal, flour, soda, salt and cinnamon. Set aside.
2. In large electric mixer bowl, beat together margarine, granulated sugar and brown sugar until well combined. Add egg whites, lemon peel and the 3 tablespoons lemon juice. Beat well. Add cereal mixture, mixing until combined. Drop by slightly rounded tablespoon onto baking sheets coated with cooking spray.
3. Bake at 350°F about 14 minutes or until light golden brown. Remove from baking sheets and cool on wire racks. Glaze hot cookies with mixture of powdered sugar and the 2 tablespoons lemon juice. Store in airtight container.
This Lemon Drop Cookies recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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