Yield: 40 servings
|1 cup||Cheddar cheese, reduced-fat; shredded|
|3 tablespoons||Unsalted butter or margarine softened|
|3 tablespoons||Vegetable oil|
|1 cup||All-purpose flour unsifted|
|½ teaspoon||Dry mustard|
|¼ teaspoon||Red pepper, (cayenne) ground|
Recipe by: Reader's Digest Down home cooking - ISBN 0-89577-646-4 Preparation Time: 1:05 1. In the bowl of a food processor, process the cheese and butter for about 30 secs or just until combined. With the machine running, slowly pour in the oil through the feed tube. Then add the flour, mustard, and red pepper. Process for 30 secs or just until the mixture resembles coarse crumbs. (To keep the wafers flaky and tender, avoid overprocessing.) Remove the dough, press into a ball, roll in plastic wrap, and refrigerate 30 mins. 2. Preheat oven to 350 F and set out 2 ungreased baking sheets. Shape the dough into 40 balls, ½ inch in diameter, and place them 2 inches apart on the baking sheets. Using the back of a fork, lightly flatten each ball twice, making a criss-cross pattern, until dough resembles a coin about ⅛-inch thick. 3. Bake for 15 mins or just until crisp, but not browned. Transfer to wire racks, dust lightly with paprika, and let cool. Store in an air-tight container for up to 2 weeks or in the freezer for up to 3 months. Makes about 40.
VARIATION: Vermont Cheddar Straws.
Make dough for Cheesy Penny wafers, using only ⅛ tsp ground red pepper (cayenne). Chill for 30 mins, then roll out on a lightly floured surface to ⅛ inch thick. Using a serrated pastry cutter or a sharp knife, cut into thirty-six 3- x ½-inch sticks. Place on ungeased baking sheets, dust lightly with grated Parmesan cheese if you wish, and bake at 350 F for 15 mins or until crisp. Makes about 36.
NOTES : These flaky wafers are lower fat and cholesterol cousins to the