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Cheddar Pepper Crisps

 Cheddar Pepper Crisps
"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."
24 ServingsPrep: 20 min. + chilling Bake: 20 min./batch + cooling

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

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.

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Cheddar Pepper Crisps (continued)

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.