These are addicting!These taste just like Cheez-Its!
These will be gone by tomorrow!
Cheddar Bites
Martha Stewart Living Magazine
1 stick butter
2 c extra sharp cheddar cheese, grated
1/2 c flour
1 t salt
1/4 t cayenne pepper
2 T cream
In a food processor, combine first 5 ingredients and pulse until it resembles course crumbs.
Add the cream and pulse until combined.
Divide dough into 4 pieces shaped into rectangles and wrap in plastic wrap and chill for 30 minutes.
Roll out a rectangle to a 1/4 inch thickness then cut into squares.
Place on lined baking sheet and chill again for about 20 minutes.
Bake at 325 degrees until golden about 15-17 minutes.
Let cool completely before storing in an airtight container.
They look so professional. How did you get them so even?
ReplyDeleteThere were several odd shaped ones. It was Addie's idea to add the single poke in the middle with a toothpick like the real ones.
ReplyDeletenice, heidi! these are so cool! as soon as i saw them in the magazine i thought they could be good... thanks for trying them out and letting me know!!
ReplyDeleteI tried them, but they flattened out like they were made of only cheese. Where did I go wrong?
ReplyDeletegatorsr4me- that's a bummer!
ReplyDeleteDid you chill the dough before baking? or maybe they were rolled out too thin? I'm sorry they didn't work for you. I'm not sure what else to suggest.
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ReplyDeletewell yours did look thicker. I will give it another go. Ive made barefoot contessa cheese crackers with success. I did chill the dough.
ReplyDelete