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Cheese Crisps
- 1 cup all-purpose flour
- 1/4 tsp. salt
- 1/2 tsp. crushed red pepper
- 1 stick (4 oz) unsalted butter, softened
- 3 cups grated sharp Cheddar cheese (12 oz)
- 1 Tbsp chopped fresh thyme
- 1 cup Rice Krispies
Preheat the oven to 350°.
In a food processor, combine the flour, salt, and red pepper; pulse until blended. Add the butter, cheese and thyme and pulse just until a
dough forms; bits of cheese should still be visible.
Transfer the dough to a large bowl and gently fold in the Rice Krispies. Working with a scant Tbsp at a time, roll the dough into balls.
Place the balls about 2 inches apart on ungreased cookie sheets. Flatten slightly with your fingertips into 1 1/2 inch rounds.
Bake the crisps for about 15 minutes, or until firm to the touch and just beginning to brown.
Let cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely. Store in airtight containers for up to 1 day or freeze,
well-wrapped, for up to 1 month.
Makes about 3 1/2 dozen.
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