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Cocktail Crisps

  • Author: Meagan


This recipe is borrowed from the Best of Bridge ‘Winners’ book, and they can be made ahead.  Cheesy, crispy, crunchy goodness, no one will be able to leave them alone – enjoy!



Cocktail Crisps

1 c. butter, softened AND 1 container (230 g) MacLaren’s Imperial cheese, softened

1/4 t. EACH cayenne AND Worcestershire sauce

1 1/2 c. flour AND 4 c. Rice Krispies


Using an electric mixer, cream together the butter and cheese then add the cayenne and Worcestershire.  Mix in the flour and Rice Krispies until all is well combined.

The recipe says to either roll the dough into individual balls and press each with a fork that has been dipped in cold water, or to roll the dough into 2 logs, chill and then slice before baking.  I did it in logs, but it’s very sticky so I actually rolled it into logs, inside wax paper.  I’ve now also tried the individual balls as they could be shaped and chilled ahead as well, and as long as they’re chilled, this also works.

Either way, in slices or in balls, place the chilled cookies on a parchment covered cookie sheet and bake for 10 to 15 minutes at 350 – the time will vary depending on how large and how chilled they are.  Leave the crisps to set on the baking sheet for a few minutes and then remove to a rack to cool completely.

  • Category: Appetizers, Make-ahead


From Meagan's Kitchen

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