| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Appetizers | 48 | Crackers | ||
INGREDIENTS
| 1/2 | c | (1 stick) unsalted butter, softened |
| 1 | c | (4 oz.) grated sharp white Cheddar |
| 2 | Strips crumbled bacon, cooked crisp and drained | |
| 1 | c | All-purpose flour |
INSTRUCTIONS
In a medium bowl, with an electric mixer on low speed or a wooden spoon, beat the butter until light in color, about 1 minute. Add the Cheddar and bacon. Gradually mix in the flour until just combined. On a sheet of waxed paper, knead the dough a few times. Divide the dough in half. Roll each portion into a 6 inch long log. Wrap the logs in waxed paper and twist the ends closed. Refrigerate until firm, at least 1 hour or overnight. Preheat the oven to 350F. Unwrap the shortbread logs an cut into 1/4 inch thick slices. Place the slices 1 inch apart on a ungreased or parchment-lined baking sheet. Bake in the center of the oven for about 12 to 15 minutes, or until golden. Let the crackers cool on the baking sheet for about 2 minutes, then carefully transfer them to a wire rack to cool completely. Yield: About 48 crackers Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest Sept/Oct 98 Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Sep 23, 1998
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