CARAWAY CHEESE CRISPS

29.10.2008 | Author: Cook | Posted in Cheese
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CARAWAY CHEESE CRISPS


Servings: 60
Ingredients: 

  • 1 1/2 c  All-purpose flour
    • 

  • 1/2 c  Butter,  softened
    • 

  • 1/2 ts Caraway seeds
    • 

  • 1/4 ts Salt
    • 

  • 3/4 lb Cheddar cheese, shredded
    •

-(About 3 cups)

Preheat oven to 425oF. In large bowl, with hand, knead all ingredients
until blended.

Shape dough into 1/2-inch balls. On ungreased cookie sheet, place three
dough balls in a cluster. With fingers, flatten cluster to 1/4-inch
thickness. Repeat with remaining balls, placing clusters about 2 inches
apart. Bake 10 to 12 minutes until lightly browned. With pancake turner,
remove cheese crisps to wire racks; cool. Store cheese crisps in tightly
covered container to use up within 3 days. Makes about 5 dozen.

Each crisp: About 45 calories, 3 g fat, 6 mg cholesterol, 65 mg sodium.

Good Housekeeping’s HOLIDAY BEST ‘93 pg 118

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