Pistachio meltaways

Yield: 60 servings

Measure Ingredient
2 cups All-purpose flour
1 cup Shelled and chopped
Pistachio nuts, toasted
¼ teaspoon Salt
¼ teaspoon Pepper
8 tablespoons (1 stick) butter or
Margarine, softened
½ pounds (8 ounces) Monterey Jack
Cheese, shredded (2 to
2-1/2 cups, loosely packed)
¼ cup Half-and-half

"Exceedingly rich, these crackers have a pronounced pistachio flavor.

They are quite versatile and can be enjoyed with a cup of hot tea or a dish of ice cream. 325~F. 20 to 25 minutes Preheat the oven to 325~F.

Mix the flour, nuts, salt, and pepper together in a large bowl or in the food processor. Cut the butter into the flour mixture until it resembles coarse meal. Add the cheese and mix until the cheese is coated evenly.

Slowly add enough of the half-and-half to form a dough that will hold together in a cohesive ball.

Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to about ¼ inch thick. With a sharp knife, cut the dough into 2-inch squares and arrange them on an ungreased baking sheet. Make sure the edges are not touching.

Bake for 20 to 25 minutes. Don't let these Meltaways get more than medium brown. Cool them on a rack. Yield: 50-60.

VARIATIONS: If pistachios are not available, cashews or macadamias are excellent substitutes.

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