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1 cup all-purpose flour
1/4 tsp. salt
1/2 tsp. crushed red pepper
1 stick (4 oz) unsalted butter, softened
3 cups grated sharp Cheddar cheese (12 oz)
1 Tbsp chopped fresh thyme
1 cup Rice Krispies
Preheat the oven to 350°
In a food processor, combine the flour, salt, and red pepper; pulse until blended. Add the butter, cheese and thyme and pulse just until a dough forms; bits of cheese should still be visible.
Transfer the dough to a large bowl and gently fold in the Rice Krispies. Working with a scant Tbsp at a time, roll the dough into balls. Place the balls about 2 inches apart on ungreased cookie sheets. Flatten slightly with your fingertips into 1 1/2 inch rounds. Bake the crisps for about 15 minutes, or until firm to the touch and just beginning to brown.
Let cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely. Store in airtight containers for up to 1 day or freeze, well-wrapped, for up to 1 month.
Makes about 3 1/2 dozen.
Recipe submitted from TexMex Recipes
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