Monday, November 21, 2011
It's just the way it is. I don't know why.
I always make Cheese Pennies because I don't have one of those fancy squirty things that make Cheese Straws.
I like them so well, I make them on many occasions other than bridal and baby showers. They are great for appetizers at a party. And oh, how I like to serve them with soup. These are so yummy on cool, fall evenings when you're serving a big bowl of soup. (As you can see from the pumpkins in that picture, I made a batch for Halloween for our annual soup party.)
And. That's why I mention them today. To go with your soup. Or your Thanksgiving appetizer table.
Start these the day before you need them.
1 cup unbleached all-purpose flour
1/2 tsp. salt
1/2 tsp. cayenne pepper
8 oz. extra-sharp Cheddar cheese, grated with small holes of a cheese grater
8 TBSP (1 stick) unsalted butter, room temperature
Sift the dry ingredients together.
In another bowl, cream the butter until soft and pale yellow. Add the cheese; mix well. Gradually stir in the flour. (Mixture will be stiff.)
Shape the dough into two 9" long logs about 1" in diameter. Wrap in waxed paper and then in aluminum foil. Refrigerate overnight.
Preheat over to 375 degrees.
Slice the rolls into rounds 1/8 to 1/4 inch thick. Place them about 1/2 inch apart on an ungreased baking sheet.
Bake until they are golden, about 12 minutes.
Transfer to a cooling rack.
And then let the eating begin....
Just looking at those pictures and thinking about the way Cheese Pennies melt in your mouth makes me want to make another batch. Yes, I think so....
at 4:29 PM