The recipe was in Food and Wine magazine. The story is that a Hawaiian grandmother (Tutu) would make these for a farmer's market and they would sell out quickly. The submitter asked for the recipe, but she was only granted it on the condition that she wouldn't share it for 25 years. Alas, here it is!
Tutu's Super Crispy Sugar Cookies
2 sticks unsalted butter, room temperature
3/4 cup sugar
3/4 teaspoon kosher salt
3/4 teaspoon baking soda
1 tablespoon pure vanilla extract
2 cups all purpose flour
1 1/2 cups Rice Krispies
Preheat oven to 300 degrees. Beat the butter with the sugar and salt until smooth and fluffy.
Lightly butter 2 baking sheets. I asked my SIL if I really NEEDED to do this and she said yes. (sigh) At least E enjoyed it.
Spoon 2 tablespoon sized mounds on the prepared sheets, spacing about 3 inches apart. Bake for 15 minutes.
Gently flatten the cookies with a spatula. Rotate cookies from top to bottom and front to back. Bake until lightly cracked and golden brown, about 25 more minutes (This is what the recipe says. In my oven, it was something like 10 more minutes. Watch carefully). Makes 2 dozen. Resist the urge to eat them warm from the oven. This may be the only cookies known to man that are better cool because they are more crisp and crunchy.
I know you are thinking that the best snacks made with Rice Krispies are Rice Krispie Treats. Sorry, you're wrong.
For more dessert recipes follow our Breakfast/Dessert Board on Pinterest: