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Caraway-cheese Crisps
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*** 1 c Butter or margarine; *** -softened *** 2 c Sharp cheddar cheese; *** -shredded *** 2 c All-purpose flour *** 1 ts Ground red pepper *** 1/4 ts Salt *** 1 c Pecans; finely Chopped *** 2 ts Caraway seed Instructions: Beat butter at medium speed with an electric mixer; gradually add cheese, beating well. Combine flour, red pepper and salt; gradually add to cheese mixture, mixing after each addition. Add pecans and caraway seeds, mixing until thoroughly blended. Shape dough into 3/4 inch balls. Place on ungreased baking sheets; flatten each dough ball with a fork dipped in flour. Bake in 350 degree oven for 15 minutes or until lightly browned around edges. Remove to wire racks to cool. Store in an airtight container. Yield; about 5 dozen. NOTES : Caraway-Cheese Crisps may be frozen up to three months in an airtight container. Thaw at room temperature just before serving. |
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