Recipe by Kerena
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.
Top Review by Chef Kate
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!
- 1 cup all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon cayenne pepper
- 8 ounces cheddar cheese, finely grated
- 1⁄2 cup butter, softened
Directions See How It's Made
- Whisk together flour, salt and cayenne pepper in a medium bowl. Add cheese and butter. Work with hands until a dough forms.
- 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.
- 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.