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

  7. 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

  8. 350? to

  9. 375?F for about 15 minutes or until the edges are lightly browned. Can be

  10. 3 to 4 days ahead and stored in airtight container. Note: If desired, add

  11. 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

  12. 350?F until lightly brown around the edges.


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