Crispy Nippy Cheese Cookies

1 pkg Imperial cheese (8oz/250gr)
1/2 cup butter or shortening
3/4 cup all-purpose flour
1 t Lea & Perrins sauce
2 cups rice krispies or crushed potato chips

Preheat oven to 350 degrees.

Cream butter and cheese. Blend in flour and Lea & Perrins to form a soft dough.Stir in rice crispies and roll into balls. Place on a cookie sheet and flatten with a fork. Bake for 7 - 10 minute. Cool on rack.

Notes:

This is one of those great '50's housewife recipes I got from my husband's Mom. Unfortunately, you can only get Imperial cheese in Canada.