Sunday, December 19, 2010

Grandma Marg's Cheese Cookies

My Grandma Marg didn't love to cook.  But, she loved to entertain and so cooked out of necessity (well, that and having to feed 4 kids and a husband).  Like or not like, she was very good at it.  As she got on in age, she cooked less and less.  I recall staying with her when she'd had a knee replacement and I swear all she wanted to eat was gummies, candied ginger, and peanut butter.  Aaaaaaaaaanyway.  There was one recipe Grandma Marg made that will forever be tied to her memory: cheese cookies.  I was about 8 or 9 when she visited us from Toronto and I tried them for the first time.  I fell in love instantly.  Here's the recipe so you can fall in love, too.  If you don't fall in love then you just suck.  So, get ready for love.  Or suckdom.  But hopefully love.


Ingredients (makes about 2 dozen):
  • 1 package of MacLaren's Imperial cheese, softened (you can't substitute for another cheese so look for this one in the grocery store - it's in a red tub with a black lid - should be where you find sour cream)
  • 1 cup flour
  • 1/2 cup vegetable oil
  • 1 tsp mustard powder
  • 1 tsp Worcestershire sauce
  • 2 cups Rice Krispies
  • Optional variation #1: swap Worcestershire for 1 tsp smoked paprika and 1/2 tsp cayenne
  • Optional variation #2: swap Worcestershire and mustard powder for 1 tsp Madras curry powder and 1/2 tsp cayenne (I think I like this option best, though the first option is delicious too)
  1. Preaheat oven to 350°F.  In a bowl, combine all the ingredients except the Rice Krispies.  Once the mixture is well incorporated, blend in the Rice Krispies.
  2. Form small balls on the cookie sheet and then flatten out with a fork (they will spread just a little).  Cook for 10 minutes.  Remove from cookie sheet, cool until crisped up, and enjoy!
These make a great option to traditionally sweet holiday cookies.  But they're not just for the holidays!  Make them anytime - they'd be perfect as part of an appetizer platter with some charcuterie or antipasto.  Store in an air tight container ... they should keep for about 2 weeks.

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