| |
| |
| 1/2 lb |
|
butter (not quite as much if you use margarine) |
|
| 1/2 lb |
|
cheese grated lemon peel |
|
| 2 cups |
|
plain flour |
|
| 1/2 tsp |
|
salt |
|
|
|
Cayenne pepper to taste |
|
|
|
Pecan halves |
|
|
|
| |
| Have butter and cheese at room temperature. Mix with flour, salt and cayenne as for piecrust so that it just will stick together. Roll to 1/4 inch thick. Cut with inside of doughnut cutter and top each with pecan half. Bake at 400° for 15 minutes. This temperature and time may vary. Do not overcook. |
|
| |
| Servings: 1 |
| |
| Recipe Source |
|
Source: Aunt Debbie
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|