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| 1/2 cup |
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(1 stick) butter, at room temperature |
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| 1 lb |
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sharp Cheddar, shredded, at room temperature |
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| 1 1/2 cups |
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all-purpose flour |
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| 1 tsp |
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salt |
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| 1/4 tsp |
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ground red pepper |
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| Preheat the oven to 300° F. In a mixing bowl, cream the butter until light and fluffy. Add the cheese and mix until blended. Add the flour, salt, and red pepper, and mix to form a dough. Refrigerate for 30 minutes to firm up the dough, then place it in a cookie press, fitted with a ridged tip. Pipe the dough in 2-inch strips onto a lightly greased cookie sheet. Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool. |
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| Recipe Source |
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Author: Paula Deen Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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