| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Crackers |
60 |
Servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
c |
Shelled and chopped |
|
|
Pistachio nuts, toasted |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 8 |
tb |
(1 stick) butter or |
|
|
Margarine, softened |
| 1/2 |
lb |
(8 ounces) Monterey Jack |
|
|
Cheese, shredded (2 to |
|
|
2-1/2 cups, loosely packed) |
| 1/4 |
c |
Half-and-half |
INSTRUCTIONS
"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 1/4 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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