Caraway-cheese crisps

Yield: 30 Servings

Measure 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

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

Similar recipes