Ingredients
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1
-
3/4
-
1/2
-
8
-
1/2
-
-
-
-
-
-
-
-
-
-
Directions
Spicy Cheese Crisps, Another Martha Stewart Good Foods recipe You can use less cayenne if you want less of a bite to the crisps Cooking time includes chilling time Dough can be stored in refrigerator up to 3 days or frozen up to a month – no need to thaw before baking , FANTASTIC! A little too much cayenne for my taste but these are wonderful Tasters have described them as the best cheese puff ever’ Like cheese crackers went to heaven I did put the ingredients in my Kitchenaid and mix until the dough was totally an incorporated mass Definitely on my permanent cocktail party menu list Thanks! December, 2008 update: I’ve now made these tiny, using a pastry bag with a star tip, and, today, larger, rolled out and cut with a scalloped biscuit cutter Terrific every way!, Hmmmm, these weren’t at all what I wanted them to be They smelled AMAZING while they were baking They tasted really *floury* to me No one else in my house liked them I found they kind of grew on me I didn’t use the full amount of cayenne and might if I made them again I would probably add much more cheese or maybe a sharper cheese
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Steps
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1
Done
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Whisk Together Flour, Salt and Cayenne Pepper in a Medium Bowl. Add Cheese and Butter. Work With Hands Until a Dough Forms. |
|
2
Done
|
Transfer to a Sheet of Waxed Paper. Form Into a 1 1/2" Diameter Log; Roll Up Tightly in Paper. Refrigerate Until Firm, About 2 Hours. |
|
3
Done
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Preheat Oven to 400 Degrees. Slice Dough Into 1/4" Thick Rounds; Arrange 1" Apart on Baking Sheets. Bake Until Edges Are Golden, 16-18 Minutes; Transfer to Rack to Cool. |
