Coconut Ginger Sticky Rice Jumbles

These simple drop cookies feature hints of Thai influence from coconut, candied ginger and sesame seeds. Crispy rice cereal adds a playful twist on "sticky rice."

Yield: 3 dozen

Ingredients

• 1 cup (2 sticks) butter, softened
• 1 1/4 cups light brown sugar, packed
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 teaspoon salt
• 2 large eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 cup shredded unsweetened coconut
• 1 cup candied ginger pieces, diced*
• 4 cups crispy rice cereal
• 2 tablespoons sesame seeds (optional)

Instructions

1. Heat oven to 350 degrees F. Line cookie sheets with parchment.
2. In a mixing bowl, beat together butter, sugars, vanilla extract and salt until light and fluffy.
3. Add eggs one at a time and beat until smooth.
4. In a separate bowl, whisk together the flour and baking powder
5. Add the flour mixture to the butter mixture and beat until blended.
6. Stir in coconut, ginger and cereal, mixing until just blended.
7. Using a teaspoon, drop the dough onto prepared cookie sheets about 1/2 inch apart.
8. Sprinkle the top of each cookie with sesame seeds, if desired.
9. Bake until edges just start to turn golden but centers are still moist, 10 to 12 minutes.
10. Remove to a cooling rack to cool completely.
11. Store in an airtight container for up to 1 week.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin.