Caraway-cheese crisps
30 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine; softened |
| 2 | cups | Sharp cheddar cheese; shredded |
| 2 | cups | All-purpose flour |
| 1 | teaspoon | Ground red pepper |
| ¼ | teaspoon | Salt |
| 1 | cup | Pecans; finely Chopped |
| 2 | teaspoons | Caraway seed |
Directions
Beat butter at medium speed with an electric mixer; gradually add cheese, beating well. Combine flour, red pepper and salt; gradually add to cheese mixture, mixing after each addition. Add pecans and caraway seeds, mixing until thoroughly blended. Shape dough into ¾ inch balls. Place on ungreased baking sheets; flatten each dough ball with a fork dipped in flour. Bake in 350 degree oven for 15 minutes or until lightly browned around edges. Remove to wire racks to cool. Store in an airtight container.
Yield; about 5 dozen.
NOTES : Caraway-Cheese Crisps may be frozen up to three months in an airtight container. Thaw at room temperature just before serving.
Recipe by: unknown
Posted to TNT Recipes Digest, Vol 01, Nr 925 by jaclyn@... (Jack Dickson) on Jan 10, 1998