Ingredients
- 2 sticks butter
- 2 1/2 cups extra sharp cheddar cheese
- 2 cups flour
- 3/4 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 2 1/2 cup crisp rice cereal
- approximately 40-50 whole pecans
Directions
With a hand mixer, combine softened butter and cheddar cheese until blended. In a separate bowl, whisk together flour, salt, and cayenne pepper. Gradually, add cheese mixture until combined, and stir in rice cereal. Turn onto lightly floured surface and knead 4 to 6 times, forming a stiff dough. Divide dough in half and shape into two 7 inch long rolls. Wrap and refrigerate for at least 1 hour. Preheat oven to 350, and grease cookie sheets. Unwrap and cut dough crosswise into 1/4-inch slices. Place 1 inch apart, and top with a pecan. Bake 14 to 16 minutes, until edges are golden brown. Cool on wire racks.
Jeanne
Katy, Texas
