In an electric mixer blend:

1	pound extra sharp cheddar cheese, grated
1	cup (3 ounces) unsalted butter

Add, mix until well blended:

2	cups all-purpose flour
1	teaspoon cayenne pepper
1	tablespoon salt

Using your hands, gently fold in:

4	cups rice crispy cereal

Roll batter into teaspoon size balls. Place on ungreased cookie sheet. Flatten with fork.

Bake for 25 minutes at 325°.

Serve warm or at room temperature. If not serving immediately, place in layers with wax paper in an air tight container after cooled. Will deep a week or longer. Can be frozen after baking.