Imperial Cheese Cookies

Warning! Saturated fat alert! If you suffer from high cholesterol, PLEASE LEAVE THIS PAGE IMMEDIATELY.

Allow me to introduce you to these butter-rich Imperial Cheese Cookies. These savoury delicacies stake their claim somewhere between Cheddar Ritz crackers and Nabisco Cheese Nips.

For those of you unfamiliar with Imperial Cheese, it’s like hoity toity Cheez Whiz. Most cakers reserve it for dinner parties, along with Nuts n’ Bolts, Blue Curacao and napkins with sayings like “We don’t Swim in your Toilet, so don’t Pee in our Pool.”

You can find Imperial Cheese with all the other spreadable cheeses at your local grocery store. It’s the red container giving the box of Velveeta an inferiority complex.

1 250-gram container Imperial cheese, slightly softened

½ pound margarine or butter (1 cup), slightly softened

2 cups flour

1 cup Rice Krispies

Heat oven to 350°. Cream cheese and margarine or butter. Mix in flour. Mix in Rice Krispies. Form into balls on cookie sheet. Press down with a fork. Dip fork in flour to keep from sticking. Bake for approximately 10 minutes.

Let’s Break Bread Together, The United Churches in Canada