Ingredients
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1/2
-
1/2
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2
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2 1/2
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1/2
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-
-
-
-
-
-
-
-
-
Directions
Cheese Cookies, I can’t remember where I got this recipe but it is very good. Handy to have them in the freezer The touch of cayenne with the cheddar gives a nice zip. You can, of course, also serve them right out of the oven after they rest for 10 minutes, Great recipe. I ate these cheese cookies on their own, with various jams and jellies, and I broke one into a bowl of chili. All excellent uses for this cookie. The crunch added by the rice crispies did not diminish over the 4 days that the cookies lasted. If I had cheese buns, they would have been stale after a couple of days so I like this recipe as a substitute for them since these cheese cookies keep very well. I will consider adding rice crispies to other cookies to add more crunch., Easy to make and effort is well worth it! I mix by hand, easier for me. Season to taste, we like spicy, so more cayenne, a pinch of garlic powder, and a bit of smoked paprika. Helpful hint makes a world of difference in flavor- let the dough sit overnight for flavors to develop! I make ahead and store in fridge or freezer.
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Steps
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1
Done
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Mix Cheese and the Butter, Then, With Your Hands Mix All the Remaining Ingredients Until Fairly Uniformly Mixed Roll Into Walnut Sized Balls, Flatten Each a Little and Place on a Lightly Greased Baking Sheet Bake at 350f For 15 Minutes. |
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2
Done
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Cool on Racks. |
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3
Done
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Store in Fridge or Freeze. |
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4
Done
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Reheat in 400f For 5-7 Minutes. |
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5
Done
|
If Frozen Defrost in Fridge Before Reheating. |
