Appetizers, Party

Cheddar Pepper Crisps

  • 1 3/4 cups Flour, all-purpose
  • 1/2 cup Corn meal
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon Salt
  • 1/2 cup Butter or margarine, cold
  • 1 1/2 cups Cheese, Sharp cheddar
  • 1/2 cup Water, cold
  • 2 tablespoons Vinegar
  • ~ Pepper, coursely ground

    • In a large bowl, combine the first fiveingredients. Cut in butter until crumbly. Stir in cheese. Sprinkle with water and vinegar. Toss with a fork until aball forms. Wrap tightly in plastic wrap; refrigerate for 1 hour or until dough is firm. Divide into six portions. On a lightly floured surface, roll each portion of dough into an 8-in. circle. Cut into eight wedges and place on greased baking sheets. Sprinkle with pepper; lightly press into dough. Bake at 375° for 10-14 minutes or until golden brown and crisp. Cool on wire racks. Store in a airtight container. Yield: 4 dozen.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Sheila Cornelius of Rockport, IN. 

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