Rice and broccoli casserole cooked in a mouthwatering cheese sauce. You will never have a better broccoli rice casserole than this one!
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 50 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 30 |
| Yield: | 30 cookies |
Ingredients
- ¾ cup white sugar
- ½ cup unsalted butter, melted
- ¼ cup whole milk
- 3 large eggs
- 1 ½ teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 cups confectioners’ sugar
- 3 ½ tablespoons water
- ½ cup colored candy sprinkles
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a large cookie sheet.
- Whisk together sugar, butter, milk, eggs, and vanilla in a large bowl until blended.
- Mix flour, baking powder, and salt in a medium bowl. Add to the wet ingredients and stir until evenly blended. Cover the surface of the dough with plastic wrap or waxed paper and let stand for 5 minutes.
- With floured hands, shape dough by level tablespoon into 1-inch balls. Place balls 2 inches apart on the prepared cookie sheet.
- Bake in the preheated oven until puffed on top and light brown on the bottom, 7 to 8 minutes. Remove from the oven and transfer cookies to a wire rack to cool, about 30 minutes. Shape remaining dough into cookies and baking instructions.
- Whisk together confectioners’ sugar and water in a small bowl until blended. Dip the top of each cooled cookie into the glaze, then place on a wire rack set over waxed paper (this will catch any drips.) Immediately sprinkle cookies with candy sprinkles. Allow glaze to set for about 20 minutes.
Nutrition Facts
| Calories | 148 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 62 mg |
| Sugars | 13 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |