Ingredients Jump to Instructions ↓

  1. 13 oz X-sharp cheddar cheese

  2. 1/2 c Butter

  3. 1/2 c Corn oil margarine

  4. 1/4 ts Salt

  5. 1/2 ts Cayenne pepper (to taste)

  6. 3 c All-purpose flour Pecan halves 

Instructions Jump to Ingredients ↑

  1. Grate cheese and mix with softened butter, margarine, salt and pepper until light. Add flour and mix thoroughly (you may need to get your hands into the mixture to incorporate all the flour). Form the mixture into 3 or 4 rolls, about the diameter of a quarter. Wrap each in aluminum foil and chill overnight. The next day, cut into thin slices and press a pecan half on top of each, if you wish. Bake on ungreased cookie sheet at 350?br>375?r about 15 minutes or until the edges are lightly browned. Can be made 3 to 4 days ahead and stored in airtight container. Note: If desired, add 1 cup of finely chopped pecans to dough. Small portions of the dough can be rolled into marble-sized balls, put on ungreased cookie sheets, flattened with a fork and baked at 350?til lightly brown around the edges. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


Send feedback