| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Appetizers | 1 | Servings | |
INGREDIENTS
| 1 | c | Unsalted butter; room temp |
| 8 | oz | Cheddar cheese; shredded |
| 2 | c | All-purpose flour; sifted |
| 1/2 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 1 | Egg beaten with | |
| 1 | tb | Water (glaze) |
INSTRUCTIONS
CHUCK OZBURN HBWK07A 1) In a large bowl, cream the butter and cheese with an electric beater until well blended, about 2 minutes; blend in the flour, salt and cayenne; flatten the dough into a patty, seal in plastic wrap and chill for 2 hours; (At this point, the dough can be refrigerated for 1 week or frozen for up to 6 months at 0F). 2) Preheat the oven to 350F; on a lightly floured surface, roll out the dough 1/4 inch thick; cut into any desired shape (a 2 1/2 inch biscuit cutter works especially well); place on ungreased baking sheets and brush with the egg glaze; bake for 10 to 12 minutes or until crisp and golden; let crackers rest 1 minute before transferring them to a wire rack; will keep for 2 days in an airtight container. Makes 4 1/2 dozen 2 1/2 inch crackers. MM Format Norma Wrenn npxr56b Posted to MM-Recipes Digest V4 #14 by Starcademy@aol.com on Jul 2, 1999
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