20 December 2010

Recipe: Cheesies

My Dad's Cheesies are the last of my three classic Christmas cookies (see also Gingerbread Cookies and Shortbread Cookies). They are quite possibly my most-requested recipe ever. I think perhaps because everyone has their own shortbread and gingerbread recipes, but few people have a cheesie recipe. In any case, one taste seems to be enough to induce desperate recipe requests for most people. The cheesies make a nice contrast to all the sweet cookies because they are a savoury cookie that goes well with other appetizers.


Cheesies


Dad's Cheesies

Cream together until fluffy:
1/4 to 1/2 lb of Imperial Sharp Cheddar, softened
1/2 lb butter, room temperature


Cheesies Step 1


Work in:
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.

1 comments:

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sprinkle a little paprika or dried parsley in the middle to make them pretty