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| Crispy Cheddar Bacon Cookies |
Great snack for tree decorating or game watching.
For Black Friday, let’s kick off the Holiday season with a great snack!
These are a bit different to say the least. I always called them “pie crust cookies,” because that’s how these came to be–from leftover pie crust!
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| Unusual but addictive! |
They are best served right out of the oven or warmed up, but don’t let that stop you from trying them cold. That’s just what I prefer. Use more cayenne if you want more heat and zip–more cheese and bacon too!
These cookies also make a great holiday appetizer for any holiday parties. Just make them a bit smaller so there’s more to go around.
I bet Santa would like a few left for him too!!
- 1 cup very soft butter
- 8 oz shredded sharp cheddar cheese
- ¼ tsp cayenne pepper
- ¼ cup crisp-cooked bacon, diced
- 2 cups crisp rice cereal (i.e. Rice Krispies)
- 2 cups flour
- Preheat oven to 350 degrees F.
- In a large bowl, combine the butter and cheese. Let this stand a few minutes.
- Add remaining ingredients and mix well.
- Shape into 24 balls and place on ungreased baking sheets. Flatten balls with the palm of your hand until they are about ¼ to ½-inch thick.
- Bake at 350 degrees F for 15-20 minutes or until golden brown along the edges. Serve warm.
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| Crispy Cheddar Bacon Cookies |
Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.
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I made these for my family (I'm gluten and dairy free currently) and they gave this recipe high marks. I used a maple-flavored bacon and they said the recipe needed no sweetners, the flavors worked well together, and they loved the crunch of the crispy rice (Kroger brand) cereal. I'll be adding these to the Christmas cookie packages this year.
Glad your family liked them! I'm sure it could be done gluten free as well for whatever is substituted for wheat flour and vegan butter would work just great!