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Cheese Crackers

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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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