“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.”
READY IN:
45mins
YIELD:
40 crisps
UNITS:
US

Ingredients Nutrition

Directions

  1. Using an electric mixer, beat butter and cheese in medium bowl until well blended.
  2. Mix flour, cayenne and salt; gradually beat dry ingredients into butter alternately with milk (dough will be soft).
  3. Turn dough out into sheet of plastic wrap;shape dough into 8-inch-long log using plastic as aid.
  4. Wrap and refrigerate at least 6 hours.
  5. (Can be prepared 2 days ahead.).
  6. Preheat oven to 400 degrees.
  7. Unwrap dough and cut log into 1/8 to 1/4-inch-thick slices.
  8. Place 1 inch apart on heavy large cookie sheet.
  9. Bake until golden brown, about 15 minutes.
  10. Transfer to rack and cool 3 minutes;serve warm or cool completely and store in an airtight container.

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