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Cheese Crispies

TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min./batch YIELD: 4 dozen.
For years I’ve taken these crispy, crunchy snacks to work. They get high marks from everybody in the teachers lounge. —Eileen Ball, Cornelius, North Carolina

Ingredients

  • 1 cup unsalted butter, softened
  • 2-1/2 cups shredded extra-sharp cheddar cheese
  • 2 cups (250 grams) all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 2-1/2 cups Rice Krispies
  • Pecan halves, optional

Directions

  • 1. In a large bowl, beat butter and cheese until blended. In another bowl, whisk flour, salt and cayenne; gradually beat into cheese mixture. Stir in Rice Krispies. If necessary, turn onto a lightly floured surface and knead 4-6 times, forming a stiff dough.
  • 2. Divide dough in half; shape each half into a 7-in. log. Wrap; refrigerate at least 1 hour or up to 2 days.
  • 3. Preheat oven to 350°. Unwrap logs and cut crosswise into 1/4-in. slices. Place slices 1 in. apart on parchment-lined baking sheets. If desired, top each slice with a pecan half. Bake until edges are golden brown, 14-16 minutes. Remove from pans to wire racks to cool.

Nutrition Facts

1 cracker: 87 calories, 6g fat (4g saturated fat), 17mg cholesterol, 92mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 2g protein.

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