Yield: 48 Servings
Measure | Ingredient |
---|---|
\N \N | Reduce the butter in Cheese |
\N \N | Crackers to 1/2 cup |
\N \N | Reduce flour to 1/3 cup |
\N \N | Add |
½ teaspoon | Baking powder |
¼ teaspoon | Baking soda with flour |
\N \N | After flour is blended |
\N \N | Stir in |
1 cup | Finely chopped pecans |
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