Yield: 30 Servings
|1 cup||Butter or margarine; softened|
|2 cups||Sharp cheddar cheese; shredded|
|2 cups||All-purpose flour|
|1 teaspoon||Ground red pepper|
|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