MILK-AND-CEREAL COOKIES
Makes 38 cookies
These tender shortbread cookies combine all the nostalgic flavors of milk and cereal into a bite-size treat that takes you straight back to childhood. Dry milk gives the cookies a tender texture and rich, dairy-forward flavor while pockets of crispy cereal provide a contrasting and playful bite. This recipe uses crispy chocolate cereal, but you can use the colorful fruity variety as well.
1 cup (227 grams) unsalted butter, softened
1 cup (120 grams) confectioners’ sugar
1 large egg yolk (19 grams)
2 teaspoons (8 grams) vanilla extract
2½ cups (313 grams) all-purpose flour
2 tablespoons (18 grams) dry whole milk
¾ teaspoon (2.25 grams) kosher salt
1 cup (50 grams) chocolate crisp rice cereal*
In the bowl of a stand mixer fitted with the paddle attachment, beat butter, confectioners’ sugar, egg yolk, and vanilla at medium
