Monday, March 16, 2009

Spicy Cheese Crisps

Today was one of his coworker's birthdays, so he decided to bake something. The coworker doesn't like sweet things and LOVES Cheez-Its. So we picked out this recipe, and he made it. I helped him with some things like rolling it into a log and with the timing in the oven (it takes less time than stated - maybe about 14 minutes - but they're good burned, too). They were yummy and spicy and cheesy and would be a good little snack food for a party.

No picture because we didn't have a chance to take one, but reports from the party indicate that they were delicious.

Spicy Cheese Crisps
Everyday Food

Since this dough keeps well, you can slice and bake just what you need. To store, cover wrapped log in plastic wrap; refrigerate up to 3 days, or freeze up to 1 month. Do not thaw before baking.

1. In a medium bowl, whisk together 1 cup all-purpose flour (spooned and leveled), 3/4 tsp salt, and 1/4 to 1/2 tsp cayenne pepper. Add 8 oz finely grated cheddar cheese (2 cups) and 1/2 cup (1 stick) softened butter; work with hands until a dough forms.

2. Transfer to a sheet of waxed paper. Form into a 1 1/2-inch diameter log; roll up tightly in paper. Refrigerate until firm, about 2 hours.

3. Preheat oven to 400 degrees. Slice dough into 1/4-inch-thick rounds (discard ends, if desired); arrange 1 inch apart on baking sheets. Bake until edges are golden, 16 to 18 minutes; transfer crisps to a rack to cool.

Yield: 3 dozen

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