Cook2 hrs 8 mins
These are great to have ready in the fridge for "drop ins", (have some waiting there now), Stick them in the oven, remove to serving tray and top with a thin slice of tart apple, serve immediately. or use in place of crackers, top with almost anything you like! (Better homes and gardens)
- Combine flour and pepper in a medium mixing bowl.
- Cut in cheese and butter with a pastry blender till mixture resembles coarse crumbs.
- Add walnuts and egg yolks.
- Stir till combined.
- Form mixture into ball, knead till mixture clings together.
- Divide dough in half, shape each half into a log 9 inches long.
- Wrap logs in blastic wrap, chill at least 2 hours.
- Heat oven to 425 degrees.
- Cut each log into 1/4 inch slices.
- Place slices 1 inch apart on an ungreased cookie sheet.
- Bake 8 to 10 minutes or till bottoms and edges are golden brown.
- Transfer to wire racks.
- Serve warm or at room temperature.
- To make ahead, store tightly covered in the refrigerator up to 1 week.
Very good, and very different. Topped with the tart apple slices, as recommended, and they disappeared as quickly as I could bake them!
Just made these, and I have to be critical. Also thought dough seemed way to dry, and when baked thought they tasted dry. Not just hard to roll out....very, very hard to form two logs. If u have carpal tunnel, don't even try. Not worth the effort to try them again w/my own doctoring. Way to many other recipes out there to mess w/this one, but I tried.....
This IS hard to form into a ball, but well worth the effort! It takes the heat from your hands to soften the butter and cheese enough to form the logs. I worked portions of the dough into individual balls, then joined those together into one ball. After forming & wrapping the logs, they stored well for several days in the freezer before I baked them. Terrific variation of Cheese Straws.