Ingredients:
8 oz. sharp or extra sharp cheddar cheese, grated
1 stick butter or margarine, softened
1-1/2 cups all purpose flour
heaping pinch cayenne pepper
1/2 tsp. salt
Cooking Instructions
Cream together cheese, butter, cayenne and salt. Add flour gradually, mixing well. Form into 6-8 rolls, whatever diameter you like. I usually do 2". Wrap each roll in waxed paper and refrigerate for several hours. Slice into 1/4" slices, place on a baking sheet lightly coated with cooking oil spray. Bake at 350° for 15 minutes, watching that they don't overbake. Lightly sprinkle with more cayenne pepper while still hot. Cool 5 minutes or more before transferring to a rack.
Note: Don't cut too thin, or they will break easily. The rolls of dough can be stored in the refrigerator for up to a month before baking.
8 oz. sharp or extra sharp cheddar cheese, grated
1 stick butter or margarine, softened
1-1/2 cups all purpose flour
heaping pinch cayenne pepper
1/2 tsp. salt
Cooking Instructions
Cream together cheese, butter, cayenne and salt. Add flour gradually, mixing well. Form into 6-8 rolls, whatever diameter you like. I usually do 2". Wrap each roll in waxed paper and refrigerate for several hours. Slice into 1/4" slices, place on a baking sheet lightly coated with cooking oil spray. Bake at 350° for 15 minutes, watching that they don't overbake. Lightly sprinkle with more cayenne pepper while still hot. Cool 5 minutes or more before transferring to a rack.
Note: Don't cut too thin, or they will break easily. The rolls of dough can be stored in the refrigerator for up to a month before baking.
