Cheddar Cheese Cookies

Submitted by Marg (CaymanDesigns)

"A really nice change from all the sweet cookies out there. Can be used as a appetizer too. They need to chill for 1 hour before baking. I used to have a co-worker who I HAD to make these for every year at our Christmas party."

 

• Ready In: 35mins
• Ingredients: 3
• Serves: 36-48

ingredients

• 2 cups shredded sharp cheddar cheese
• 1 1⁄4 cups flour
• 1⁄2 cup butter, melted

directions

1. Mix all ingredients together with your hand.
2. Make teaspoon size balls.
3. Place 2 inches apart on ungreased cookies sheet.
4. Refrigerate 1 hour.
5. Bake at 400°F 15-20 minutes until set.

Reviews

[GaylaJ]

Wonderful little appetizers! Melting the butter and mixing everything together, rather than cutting the butter into the flour, was a change I welcomed. I did form them a bit different--rather than rolling them into balls, I formed into two logs, wrapped in plastic wrap, refrigerated for about an hour and a half, then cut into approxiately 1/4-inch rounds and baked on parchment paper. I added a little cayenne pepper to the dough to kick the flavor up a bit and baked in a convection oven at 350F for about 12 minutes. We loved them!

 

[Sundancer]

I love the simplicity of this recipe. I also make it with Monterey jack cheese and get requests from co-workers for these all the time

 

[Judi H]

Marg, I LOVE these! I've been making them for several years and they make wonderful appetizers. Try rolling them into walnut-sized balls and pressing a small cube of ham in the middle before baking. I also like to add about 1/4 tsp garlic powder and/or 2 tsp red chile seeds or 1/4 tsp black pepper to the mixture for variety. I bake mine on a stone baking sheet and they come out so good! I'm so glad you had this recipe in here! (I love your other recipes and pictures too!)

 

[zoe.s.true]

very nice. I added some spices (ancho pepper and garlic). Right out of the oven they had a strange texture, but once they cooled they were quite tasty!

 

[EnjoyingLife]

So easy but so good. Tender, buttery, slightly crisp cheddar goodness. I, too, rolled the dough into two logs, refrigerated, then sliced and baked. I added a bit of cayenne to half of the dough. Delicious both ways!