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2 sticks (l cup) butter, softened
l/2 lb. sharp Cheddar, grated
2 cups flour
l-l/2 tsps. salt or to taste
l/2 tsp. cayenne
2 cups toasted rice cereal

In a bowl with an electric mixer cream the butter with the cheddar
and beat the mixture until it is light and fluffy. Add the flour, a
little at a time, beating, add the salt and the cayenne & beat the
mixture until it is combined well. Add the cereal and beat the
mixture until it is combined. Form heaping teaspoons of the mixture
into balls, arrange the balls 2″ apart on buttered baking sheets and
flatten each ball with the back of a floured fork. Bake the crisps
in batches in the middle of a preheated 350 oven for l5 mins., or
until they are golden. The cheddar crisps keep in an airtight
container for l week.
Makes about 55 cheddar crisps.

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