INGREDIENTS

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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