Nicole's Cheddar Crisps
Makes 32 crisps
|1-3/4||cups all-purpose flour|
|1/2||cup yellow cornmeal|
|1/2||teaspoon baking soda|
|1/2||cup (1 stick) butter or margarine|
|1-1/2||cups (6 ounces) shredded sharp Cheddar cheese|
|1/2||cup cold water|
|2||tablespoons white vinegar|
|Coarsely ground black pepper|
- Mix flour, cornmeal, sugar, salt and baking soda in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in cheese, water and vinegar with fork until mixture forms soft dough. Cover dough; refrigerate 1 hour or freeze 30 minutes until firm.*
- Preheat oven to 375°F. Grease 2 large cookie sheets. Divide dough into 4 pieces. Roll each piece into paper-thin circle (about 13 inches in diameter) on floured surface. Sprinkle with pepper; press pepper firmly into dough.
- Cut each circle into 8 wedges; place on prepared cookie sheets. Bake about 10 minutes or until crisp. Store in airtight container for up to 3 days.
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