Yield: 60 servings
|1½ cup||All-purpose flour|
|½ cup||Butter, softened|
|½ teaspoon||Caraway seeds|
|¾ pounds||Cheddar cheese, shredded|
-(About 3 cups)
Preheat oven to 425oF. In large bowl, with hand, knead all ingredients until blended.
Shape dough into ½-inch balls. On ungreased cookie sheet, place three dough balls in a cluster. With fingers, flatten cluster to ¼-inch thickness. Repeat with remaining balls, placing clusters about 2 inches apart. Bake 10 to 12 minutes until lightly browned.
With pancake turner, remove cheese crisps to wire racks; cool. Store cheese crisps in tightly covered container to use up within 3 days.
Makes about 5 dozen.
Each crisp: About 45 calories, 3 g fat, 6 mg cholesterol, 65 mg sodium.
Good Housekeeping's HOLIDAY BEST '93 pg 118