Table of Contents

Recipe Book Contents

Crispy Cheese Cookies

When I first quit drinking, I avoided social occasions where there would be copius alcohol, afraid I would be tempted. Eventually, I couldn't miss the retirement party of a close friend. It was an indoor-outdoor affair on quite a hot day, and the drinks were flowing. I was fast becoming over-sugared from the pop and juices I was consuming. A beer was beginning to look good. I needed something savory for my taste buds. Then I came across plates of these cheese cookies on the snack tables scattered around the place, and my cravings were satisfied. I didn't need a beer any more. I needed more of these cookies. I found out who had brought them and begged her for her recipe. Here it is:

(Makes about 3 - 4 dozen cookies)

  • 1 (8 oz) tub Imperial cheese (or 2 cups grated sharp cheese)
  • 4 cups Rice Crispies
  • 1 cup butter
  • 1½ cups flour
  • 3 drops Worcestershire sauce
  • 3 drops Tabasco sauce
  • ½ teaspoon dry mustard
  • ½ teaspoon paprika

(Preparation: 30 Minutes. Cooking: 12 minutes)
  1. Cream butter and cheese together.
  2. Add Worcestershire and Tabasco sauces. Blend in.
  3. Add in crispies, flour, mustard, and paprika. Mix all together well.
  4. Form into balls a bit bigger than a golf ball, placing balls on ungreased cookie sheet and flattening to ½ inch thich with a fork.
  5. Bake in preheated 325 deg oven for about 18 minutes until golden.
    NOTE: These burn easily, so keep an eye on them and don't let them go dark.
  6. Cool on a wire rack.

As I said, these were good without a beer. I bet they would be very good with a nice cold beer also.

Contributed by Ted