1. Place racks in upper-middle and lower-middle of oven and heat to 350 degrees.

2. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add flour, baking soda, cream of tartar, and salt and mix until just incorporated. Using a stiff spatula, fold in cereal.

3. Roll heaping teaspoon-sized portions of dough into balls and place onto two parchment-lined baking sheets. Wet the bottom of a drinking glass, dip into extra sugar, and gently press down on each cookie to flatten. Bake until lightly golden around edges, about 8 minutes.

Source: Hannaford Fresh Magazine, November - December 2016