Cheddar Pepper Crisps Recipe

Cheddar Pepper Crisps Recipe photo by Taste of Home

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"I got the idea for these cheesy, peppery, crispy snacks at my bridal shower 4 years ago," remarks Wendy Prevost of Cody, Wyoming. "They're popular for munching by themselves or with a dip."

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Cheddar Pepper Crisps Recipe

Prep: 20 min. + chilling Bake: 20 min./batch + cooling

Yield: 24 Servings

20 10 30

Ingredients

1-3/4 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter, cubed
1-1/2 cups (6 ounces) shredded sharp cheddar cheese
1/2 cup cold water
2 tablespoons vinegar
Coarsely ground pepper

Directions

In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in cheese. Sprinkle with water and vinegar. Toss with a fork until a ball forms. Wrap tightly in plastic wrap; refrigerate for 1 hour or until dough is firm.
Divide into six portions. On a lightly floured surface, roll each portion of dough into an 8-in. circle. Cut into eight wedges and place on greased baking sheets. Sprinkle with pepper; lightly press into dough. Bake at 375° for 10-14 minutes or until golden brown and crisp. Cool on wire racks. Store in an airtight container. Yield: 4 dozen.

Nutritional Facts 1 serving (2 each) equals 103 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 157 mg sodium, 10 g carbohydrate, trace fiber, 3 g protein.

Originally published as Cheddar Pepper Crisps in Taste of Home February/March 1999, p64