Cheese Crispies Are Your Next Crowd-Pleaser

“This is one of the original recipes I remember of my mother-in-law, Sue Stewart, and I still think about her when I make them! She always said to finely grate the cheese, which is very important in preparing these crackers,” Vera Stewart writes in her new cookbook, The VeryVera Cookbook: Occasions. In our interview with her, she adds that it’s essential to use a quality cheese—don’t skimp out on that good cheddar!

Ingredients

Cheese Crispies (Yield: 60 wafers)

1 (8-oz.) package sharp cheddar cheese (Stewart recommends Cracker Barrel), finely grated
½ cup (1 stick) margarine (Stewart uses Land O Lakes), at room temperature
1 cup all-purpose flour
⅛ teaspoon ground red pepper
1 cup Rice Krispies cereal

Preparation

Preheat the oven to 325°F.

In a large mixing bowl, combine the grated cheese and margarine. Mix well by hand.

Add in the flour, red pepper, and Rice Krispies. Mix well. This is easiest using your hands until the mixture comes together.

Form into balls, about the size of a marble. Place on an ungreased cookie sheet and press with a fork dipped in water to flatten twice, alternating directions, flattening each crisp until about ⅛-inch thick. Dip the fork in water between pressing each ball.

Bake for 18–20 minutes, until lightly browned and crispy.