Spicy Cheese Crisps

"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."
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Ready In:
40 crisps




  • 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.

Questions & Replies

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  1. 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!
  2. Hmmmm, these weren't at all what I wanted them to be. They smelled AMAZING while they were baking. They tasted really *floury* to me. No one else in my house liked them. I found they kind of grew on me. I didn't use the full amount of cayenne and might if I made them again. I would probably add much more cheese ... or maybe a sharper cheese.


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