2 sticks unsalted butter, softened
1 pound extra-sharp cheddar cheese, grated by hand
2 cups all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper or more to taste
1/2 teaspoon salt
2 cups rice crispies


Mix first six ingredients with a fork until all the ingredients are well distributed. It will be a stiff dough. Add rice crispies and mix until evenly distributed.

Cover and chill for 2 hours. Roll into small balls, put on ungreased cookie sheet and mash with a fork in a criss-cross pattern.

Bake at 325°F for about 15 minutes or until golden on the edges. Cool and store in an airtight container. Will keep for 1 week—but you’ll eat them before that!