Preparation / Directions:
Preheat the oven to 350=F8. 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.
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