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Cheese Crisps
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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.

    From: Copyright 1993-1996 Culinaria Online
    Posted By:Culinaria Online
    Post Date: 1/4/98

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