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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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These savory cookies have always been a favorite of mine. They are great appetizers, since they can be made ahead, but I eat them as snacks too. In Vermont I have access to great flavored Cabot cheese which I like to use to give these some variety. Onion-Chive and Habanero both work well. This recipe came from my grandmother, Winnie. Ingredients:
1 cup very soft butter or 1 cup margarine |
2 cups grated cheddar cheese (5 oz) |
2 cups flour |
2 cups rice krispies |
2 teaspoons worcestershire sauce |
1 teaspoon tabasco sauce |
Directions:
1. Mix butter and cheese together well with mixer.
2. Add Tabasco and Worcestershire sauce.
3. Slowly add flour.
4. When mixed, add rice crispies.
5. Roll into small (1 inch) balls.
6. Place on ungreased cookie sheet.
7. Flatten with fork.
8. Bake at 325°F for 25 minutes.
9. They should look lightly brown, but may still be soft until they cool.
10. Cool on baking rack.
11. These freeze well.
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