ST. PATRICKS DAY (33)
BAKING FAVORITES (25)
|EVERY FEW MINUTES|
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
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 12-14 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.
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