My very good friend Jenn makes the most scrumptious cheese cookies. They are so addictive, and people demand (nicely, of course) that she make them all the time. Just like those pesky potato chips, you can’t eat just one.
These cookies, also called Newfoundland Cheese Biscuits, are a Canadian tradition. There are several versions of this recipe “out there”, but Jenn’s cookies are the best, since they’re made by such a genuine and kind heart. We were lucky enough to have a batch all to ourselves when Jennifer was passing through our neck of the woods last summer.
If you were looking for another great way to use McLaren’s cheese, you know – that stuff in the red tub, you’d be missing out if you didn’t try these cookies.
Imperial Cheese Cookies (with tried and true gluten-free version included)
Makes 4-5 dozen cookies
1 cup butter
8 oz. pkg. McLarens Imperial cheese
dash of salt
1/4 tsp. cayenne pepper or tabasco
1/4 tsp. Worcestershire sauce
1 1/2 cups flour
4 cups Rice Krispies
Preheat oven to 350F.
Maclaren’s cold pack cheddar cheese – this is the stuff you’re looking for:
Cream butter and cheese together.
Add seasonings.
Beat in flour.
Add Rice Krispies. Mix well.
Shape into balls.
Press down with a fork which has been dipped in cold water.
Bake for 12-15 minutes, until lightly browned. I baked mine for no more than 12 minutes.
Gluten-Free Version:
To make these cookies gluten free, use white rice or brown rice flour in place of regular flour. I substituted Gluten Free Brown Rice Krispies cereal as well. If you use rice flour reduce the baking time to about 14 minutes per batch. You could also add 1/8 tsp xanthan gum, although it isn’t required.
These look great! Note that in Canada, Lea & Perrins worcestershire sauce isn’t gluten-free (it’s made with malt vinegar, which has gluten), so for truly g-f biscuits you need to use Heinz worcestershire sauce or have some L&P imported from the US or Europe.
Thank you for mentioning this! I had no idea, and I’m really glad you said something here. I myself am not gluten sensitive, but have many friends who are. I’ll be sure to do more research next time!
I use the gluten free all purpose flour.works wicked with decreased time………Jenn is my sis and these are one of our favs………memories of our grandmothers baking as well as out great grans………
Heather – thanks for stopping by! I see Jenn was making some of these today. They are so so tasty. I appreciate being able to share one of your family’s favourites. Now they’re one of my family’s favourites too.
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Can you substitute black diamond sharp cheese spread
That’s a great question. I think it may be the only other cheese product worth substituting, if you absolutely must try a substitute.
I’m wondering if I could make these leaving out the Rice Krispies as my husband does not like “bits” in his food. I hesitate to leave the recipe the same and just eliminating the cereal… would the dough be too thin? Has anyone tried doing this? Any help is much appreciated! Thank you.
Honestly Lynne, I’m not sure. I can’t see why you couldn’t, but I’ve never tried it myself. The dough might be a bit thin, since it has so much fat in it.