1 stick butter, at room temperature
1 cup extra-sharp cheddar cheese, finely shredded
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1 cup all-purpose flour
teaspoon cayenne pepper
½ teaspoon salt
1 cup crispy rice cereal
Heat the oven to 350 degrees.
In a medium bowl, mix together the butter, cheese, flour, cayenne and salt until it forms a ball stuck lightly together. (You may use your hands or a wooden spoon. There should be no individual ingredients at the bottom of the bowl.)
Gently fold the cereal into the dough. Pinch off nickel-size balls and roll tightly between your hands. Place them about an inch apart on an ungreased cookie or baking sheet. When all the balls are rolled, flatten each one with the tines of a fork. Bake 15 minutes.
Cool crisps 5-10 minutes before removing from the pan and serve. Leftovers may be stored in a tin up to one week.
Makes about four dozen.
Nutrition values per crisp: 41 calories, 3 g fat (2 g saturated), 3 g carbohydrates, 1 g fiber, 1 g protein, 8 mg cholesterol, 65 mg sodium.