Crispy Cheese Crackers from the 1960's using Rice Krispies

Crispy Cheese Crackers from the late 50's/early 60's using Rice Krispies are a classic Southern Appetizer that generations of cooks enjoy serving guests.
I confused my unsalted butter and called it salted toward the beginning. I suffered a traumatic brain injury in 2010 that to this day causes me to confuse words. Please refer to the written description. I was using unsalted butter


Crispy Cheese Crackers w Rice Krispies preheat oven to 350°

1 pound
Freshly Grated Sharp Cheddar Cheese ( try to avoid bagged cheese because of the water in the cheese)

1 cup unsalted butter, softened

2 cups all-purpose flour, I prefer sifted but it is optional

2 cups crisp rice cereal

½ teaspoon salt

2 good dashes Worcestershire sauce
also a splash of Tabasco if you like

1/4 t garlic powder

1/2 teaspoon cayenne pepper
1/2 teaspoon smokey paprika
freshly ground black pepper

350 degrees F (175 degrees C).

In a large bowl, combine cheese and butter with your hands. In seperate bowl mix dry ingredients: flour, salt, garlic powder, cayenne pepper, smoked paprika and black pepper. Mix well with hands. Drop in Crispy Cereal mixing well with hands. Form small balls out of the dough (the dough will yield approximately 55 to 60 balls). Flatten each ball of dough with a fork dipped in water, similar to a peanut butter cookie

Bake for 12 to 15 minutes; or until the Cheese Crispies are golden and slightly brown around the edges. COOK A LITTLE LONGER. Keep an eye on them. Enjoy! These crackers are named Crispies because of the Rice Krispie Cereal. I am not claiming they are the crispiest crackers.

they freeze well in advance for a party
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