Pecan cheese crackers

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

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