| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Appetizers, Cheese |
30 |
Servings |
INGREDIENTS
| 1 |
c |
Butter or margarine; softened |
| 2 |
c |
Sharp cheddar cheese; shredded |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Ground red pepper |
| 1/4 |
ts |
Salt |
| 1 |
c |
Pecans; finely Chopped |
| 2 |
ts |
Caraway seed |
INSTRUCTIONS
Beat butter at medium speed with an electric mixer; gradually add cheese,
beating well. Combine flour, red pepper and salt; gradually add to cheese
mixture, mixing after each addition. Add pecans and caraway seeds, mixing
until thoroughly blended. Shape dough into 3/4 inch balls. Place on
ungreased baking sheets; flatten each dough ball with a fork dipped in
flour. Bake in 350 degree oven for 15 minutes or until lightly browned
around edges. Remove to wire racks to cool. Store in an airtight container.
Yield; about 5 dozen.
NOTES : Caraway-Cheese Crisps may be frozen up to three months in an
airtight container. Thaw at room temperature just before serving.
Recipe by: unknown
Posted to TNT Recipes Digest, Vol 01, Nr 925 by jaclyn@itexas.net (Jack
Dickson) on Jan 10, 1998
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