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.
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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.
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.
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.
[Recipe] Imperial Cheese 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 crispy rice cereal
- Preheat oven to 350F.
- 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.
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