2 c. (8 oz.) shredded sharp Cheddar cheese
1 c. butter, softened
1/4 tsp. hot sauce
1/2 tsp. dry mustard
1 c. all-purpose flour
1 c. self-rising flour
2 c. crispy rice cereal
Pecan halves

Combine cheese and butter in a large mixing bowl; beat at medium speed of an electric mixer until blended. Add hot sauce and mustard; gradually add flours, mixing until blended. Stir in cereal. Shape dough into 1-inch balls; place on ungreased baking sheets, and flatten with a fork, making a crisscross design. press a pecan half in the center of each cookie. Bake at 350 degrees for 12 to 14 minutes; cool.

TO FREEZE - let wafers cool completely on wire rack. Transfer to airtight container, and freeze. To serve, thaw wafers at room temperature for 1 hour. Yield: 5 dozen.