Cream together until fluffy:
1/4 to 1/2 lb of Imperial Sharp Cheddar, softened
1/2 lb butter, room temperature
Cheesies Step 1
1 1/2 to 1 3/4 cup white, all-purpose flour
1/2 tsp Lea & Perrins Worcestershire Sauce
1/2 tsp Tabasco Sauce
Cheesies Step 2
Stir in 4 to 4 1/2 cups Rice Krispies. This makes a very dry mix that you have to squash together and it will still make lots of crumbly bits.
Put tablespoon blobs on a lined cookie sheet and flatten with a fork. I usually just do this part by hand because it's so sticky and crumbly that it's just easier. Bake everything immediately rather than let the dough sit around so that the cereal stays crisp.
Cheesies Step 3
Bake at 350°F for 12-15 mins (or at 180°C for about 10 mins in a convection oven) until slightly browned.
Cheesies Step 4
These cookies are pretty fast and easy to make. They disappear quickly too. The one finicky thing is that they really do require the Imperial Cheddar Cheese. It's extra sharp and it's been processed into a form that blends properly with the butter. You could try microplaning (not just grating) extra-old cheddar, but it would probably take forever to get the required amount and I'm not sure it would work that well. I specially brought a container back from our visit to Montreal and saved it to make these cookies.
Imperial Sharp Cheddar Cheese
There is also some debate in my family whether to use a half container or a whole container of the cheese. I usually opt for the half container because I think they're just as yummy and that way, I have enough for two batches!
Photographs and artwork by Allison Gryski. © All rights reserved.