A Gourmet magazine 1998 recipe that appears in the _Best of Gourmet_ cookbook. These would be fabulous on a holiday canapé table! The dough can be made ahead and kept refrigerated for up to a week or frozen for 2 months. Note - lengthy chill time is included in total prep time.
Provided by SusieQusie
Categories Lunch/Snacks
Time 4h50m
Yield 10 dozen, 120 serving(s)
Number Of Ingredients 9
Steps:
- A food processor makes this come together in a snap but the dough can be made by hand.
- Blend together until smooth the butter, cheese and egg yolk.
- Add remaining ingredients and pulse until just blended. (If your food processor is small, you may have to do this in batches.). Transfer dough (it will be very soft) to a bowl and chill for 15 minutes.
- Halve dough and on a lightly floured surface, shape each half into a 12-inch log.
- Wrap logs in waxed paper then in foil and chill until firm, at least 4 hours. If you plan to freeze them, now is the time.
- Place oven racks in upper and lower thirds of oven. Preheat oven to 350ºF. Line 2 large baking sheets with parchment paper.
- Unwrap logs and with a sharp, thin knife cut into 1/8-inch-thick slices. Arrange slices 1-inch apart on baking sheets.
- Bake in batches, switching position of sheets halfway through, baking until golden brown, 12-15 minutes.
- Transfer to racks to cool. Line sheets with clean parchment between batches.
- Crackers, cooled completely, keep in a airtight container at room temp 1 week.
Nutrition Facts : Calories 43.6, Fat 3.3, SaturatedFat 2, Cholesterol 10.6, Sodium 68.5, Carbohydrate 1.9, Fiber 0.1, Sugar 0.1, Protein 1.6
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