2 cups sharp cheddar cheese, shredded
1 cup of butter, softened
1/4 teaspoon hot sauce
1/2 teaspoon dry mustard
1 cup of flour
1 cup of self-rising flour
2 cups crispy rice cereal
Pecan halves
Combine cheese and butter in a large mixing bowl, beating at medium speed of an electric mixer until blended. Add hot sauce and mustard, gradually adding flours, mixing until blended. Stir in cereal. Shape dough into 1-inch balls. Place on ungreased baking sheets and flatten with a fork, making a crisscross design. Press a pecan half in the center of each cookie. Bake at 350 degrees for 12 to 14 minutes and then cool.