This is a recipe from a Cardwell’s Restaurant cooking class. It is so easy to make and always great to have extra logs in the freezer.
2 cups shredded extra sharp cheddar cheese or Parmesan cheese
1/2 cup butter, soft – not melted
1/4 teaspoon salt
2 Jalapeno peppers, seeded finely chopped OR
4 little red chili peppers – makes them pretty
1 cup flour
3/4 cup toasted pecans, finely chopped (optional)
1/2 cup butter, soft – not melted
1/4 teaspoon salt
2 Jalapeno peppers, seeded finely chopped OR
4 little red chili peppers – makes them pretty
1 cup flour
3/4 cup toasted pecans, finely chopped (optional)
Combine cheese, butter, and salt.
Beat with mixer on medium speed until thoroughly blended – you can also mix by hand
Add peppers. (optional but add color and kick)
Add flour and mix well. Make cylinders - 1 ½ - 2 inches in diameter.
Roll in nuts to coat.
Wrap securely with plastic wrap and chill or freeze until ready to bake.
Cut into 1/4-inch slices and place on lightly greased cookie sheets.
Bake at 375º for 8 to 12 minutes or until edges are lightly browned.
I also turn them over about halfway through cooking. Watch closely - time depends on how thin or thick they are sliced.
Makes about 3 dozen.
Beat with mixer on medium speed until thoroughly blended – you can also mix by hand
Add peppers. (optional but add color and kick)
Add flour and mix well. Make cylinders - 1 ½ - 2 inches in diameter.
Roll in nuts to coat.
Wrap securely with plastic wrap and chill or freeze until ready to bake.
Cut into 1/4-inch slices and place on lightly greased cookie sheets.
Bake at 375º for 8 to 12 minutes or until edges are lightly browned.
I also turn them over about halfway through cooking. Watch closely - time depends on how thin or thick they are sliced.
Makes about 3 dozen.
Pat Muma
No comments:
Post a Comment