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~ Vixon's recipe for Canadian Cocktail Crisps ~

Ingredients

1 cup unsalted butter, at room temperature

1 MacLaren’s Imperial Cheese (230g)

¼ teaspoon cayenne pepper or hot sauce (optional)

¼ teaspoon Worcestershire sauce

Pinch salt

1 ½ cups all-purpose flour

4 cups Rice Krispies

Instructions

In large bowl using electric mixer on high, beat butter and cheese until thick and creamy, scraping down sides several times, about 2 minutes. Add cayenne or hot sauce if using, Worcestershire if using, and salt. In 2 or 3 additions, beat in flour, on low, scraping down sides.

In 2 batches, beat in cereal on medium-low. If you prefer, transfer dough to medium mixing bowl. Add cereal. Mix by hand or with wooden spoon.

Scoop by tablespoonfuls, then roll into balls. Place balls on parchment-lined baking sheets about 1-inch (2.5 cm.) apart. Flatten each cookie, in criss-cross pattern if desired, with tines of fork dipped in cold water.

Bake in batches in preheated 350F (180C) oven until lightly browned, about 12 to 15 minutes. Cool 10 minutes on baking sheets. Transfer to wire rack to cool completely.

Store in airtight container at room temperature for up to 5 days or freeze up to 3 months.

Makes about 48.