Pecan cheese crackers
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Reduce the butter in Cheese | ||
| Crackers to 1/2 cup | ||
| Reduce flour to 1/3 cup | ||
| Add | ||
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda with flour |
| After flour is blended | ||
| Stir in | ||
| 1 | cup | Finely chopped pecans |
Directions
CHUCK OZBURN HBWK07A
shape the mixture into 3 smooth clylinders 1½ inches in diameter and seal each one in plastic wrap; chill until firm, at least 1 hour; slice dough ¼ inch thick and place rounds on ungreased baking sheets; DO NOT USE THE GLAZE bake at 350F until crisp and golden, about 15 minutes; let cool before transferring to a wire rack. Makes 4 dozen If serving later: From freezer: for Pecan Cheese Crackers, slice off rounds ¼ inch thick and bake 10 to 14 minutes at 350F; for Cheese Crackers and Caraway Cheese Sticks, place dough in refrigerator to thaw; roll out and bake as directed. MM Format Norma Wrenn npxr56b Posted to TNT recipes, 8 Jan 97 From: "Jenny S. Johanssen" <johanssen@...> Date: Wed, 08 Jan 1997 18:01:28 -0900