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Cheddar Pepper Crisps Recipe
Cheddar Pepper Crisps Recipe photo by Taste of Home

Cheddar Pepper Crisps Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min./batch + cooling
MAKES:24 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min./batch + cooling
MAKES: 24 servings

Ingredients

  • 1-3/4 cups King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Cheddar Pepper Crisps in Taste of Home February/March 1999, p64

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.

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