My mom loved cheese- doesn’t everybody? But her fetish for cultured milk went beyond the occasional nip of fromage with crackers. Mom was a master at incorporating cheese into every manner of food and the result was almost always mouthwatering. At Christmas we could find cheese in cakes, as part of a platter, in soups and on potatoes but mom’s all time Christmas cheese favourite was the Cheese Crispie.
This simple recipe came to my mother by way of her grandmother and perhaps it was a genetic pre-disposition that made her crave the hard, sharp bite of these delicious cookies. All of her children have an undeniable predilection for these chewy, cheesy cookies and some of us would even attest to a mandatory marriage between these family classics and the spicy dill pickle (another of mom’s specialities).
Give these cookies a day in the fridge to mellow before devouring. The extra time makes the crisp rice chewy and allows the spicy cayenne pepper to draw it’s heat across the cookie. Pair these with pickles or if you like extra work (like me), dry pickles overnight on a paper towel, cut them into bite sized pieces and then wrap cookie dough around them before baking. Mmmmmm, pickle cookies- Delish!
Makes 24. Preheat oven to 350F
1 c. butter, softened to room temperature
1 package of Imperial Cheese, softened to room temperature
1 3/4 c. flour
2 c. crisp rice cereal (you know the one I mean)
1/2 tsp cayenne pepper
Mix ingredients well and then roll into spoon sized rounds. Press halfway down with a fork and pop into the oven at 350 of 10-15 minutes. You want the bottom of your cookie to be a golden brown. If your baking sheets bear the scars of years of burnt food, try lining them with parchment paper.