Prep Time 20m
Cook Time 15m
Ready Time 60m
Yield 4 dozen

  • 1 cup Crisco® All-Vegetable Shortening
  • 2 cups (8 oz.) finely shredded sharp Cheddar cheese
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups crisp rice cereal
  • Crisco® Original No-Stick Cooking Spray
  • Pecan halves
Preparation Directions
  • Step 1Heat oven to 350ºF.
  • Step 2Place shortening in medium bowl. Beat in cheese gradually at medium speed of electric mixer until smooth. Combine flour, salt and pepper in small bowl. Gradually beat into cheese mixture at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each one.
  • Step 3Arrange on ungreased cookie sheets. Lightly press with knife or spatula coated with no-stick cooking spray. Press a pecan half onto each top, if desired.
  • Step 4Bake 12 to 16 minutes or until golden. Cool 10 to 12 minutes on cookie sheet, then remove to a rack to cool.
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