| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Baltimore |
Appetizers |
72 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Gruyere cheese, grated |
| 1 |
c |
Unsalted butter, at room |
|
|
Temperature |
| 1 |
ts |
Cayenne pepper |
| 1 |
ts |
Salt |
| 2 1/2 |
c |
Sifted all-purpose flour |
| 1 |
c |
Chopped walnuts or pecans. |
INSTRUCTIONS
Heat the oven to 350F. Cream the cheese and butter. Sift together the
cayenne pepper, salt and flour; add gradually to the butter mixture. Add
the chopped nuts and mix well. Divide the dough in half and shape into logs
1 1/2 inches in diameter. Wrap well and refrigerate for at least 1 hour.
Line baking sheets with parchment paper. With a sharp knife, cut the
logs into 1/4-inch thick slices. Place the wafers 1 to 2 inches apart on
the baking sheets.
Bake for 15 to 20 minutes, until lightly colored. Cool and store in an
airtight container.
Makes 6 dozen.
[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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