Very tasty little morsels! I cut the salt in half because my dry roasted pistachios were salted. Made for Spring PAC 2011.
OMG, this is HEAVEN in every nibble! I have seen this recipe recommended many times by Chef Kerfuffle, and thought, really? I just gotta say, I'm so glad I tried them. I made 1/2 the recipe and am now kicking myself. I will be making more tomorrow. They are incredibly easy to make. I did use and additional 1T butter and that brought the flour, cheese and butter mixture together better, otherwise, it was crumbly. After chilling, they sliced up beautifully with a serrated knife. Just be sure to slice slowly. I baked 2-3 mins. longer (on a silicon mat). Simply delicious! I cannot wait to share these with my family tomorrow! YUM!
Made these for a wedding shower. They not only tasted delicious, but were easy and very pretty on the plate. Thanks. I will be using this recipe again!!
Oh my goodness, good good good!! Made half a recipe; chilled for about 40 minutes, had no problems slicing the roll. I, too, cut the salt in half because the pistachios were salted, and would cut the salt down even more the next time. Perhaps my cheese was on the salty side too? Still, great cookies! Will definitely make again. Thank you Britgal!
These were a hit at Easter. I had a little trouble with the dough; didn't seem moist enough, and made it difficult to slice.
Great snack for parties or anytime you want a delicious cheese cracker. Easy to make in the food processor - holds together well. The only change I would make in the future is to reduce the salt a good bit. Will definitely keep this recipe handy for get-togethers. Made for the Best of 2012 tag.