SMOKED CHEDDAR CHEESE CRISPS
Addictive little cheese crisps with a smokey flavor. Increase the amount of cayenne if you like an extra 'kick"! Great with cocktails or with tomato soup. Originally from a December 1989 issue of Bon Appetit from a "Festive Holiday Menus" section. When preparing the dough for these appetizers, be sure the butter is very soft.
Provided by Leslie in Texas
Categories Cheese
Time 45m
Yield 40 crisps
Number Of Ingredients 6
Steps:
- Using an electric mixer, beat butter and cheese in medium bowl until well blended.
- Mix flour, cayenne and salt; gradually beat dry ingredients into butter alternately with milk (dough will be soft).
- Turn dough out into sheet of plastic wrap;shape dough into 8-inch-long log using plastic as aid.
- Wrap and refrigerate at least 6 hours.
- (Can be prepared 2 days ahead.).
- Preheat oven to 400 degrees.
- Unwrap dough and cut log into 1/8 to 1/4-inch-thick slices.
- Place 1 inch apart on heavy large cookie sheet.
- Bake until golden brown, about 15 minutes.
- Transfer to rack and cool 3 minutes;serve warm or cool completely and store in an airtight container.
Nutrition Facts : Calories 49.1, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.6, Sodium 34.3, Carbohydrate 2.5, Fiber 0.1, Protein 1.4
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