These little cheddar appetizers pack a punch, and I hadn’t made them in years. I lost the recipe, and it wasn’t until I was searching through my grandmother’s recipe box that I found it again. I had to snicker at her little note at the top of the recipe, “good with cocktails.”
With that said, I decided it was time to make a batch. I’m not sure where the original recipe originated from, but I can vouch they are “good with cocktails.”
The recipe is so simple that it doesn’t seem right.
1 cup of grated sharp cheddar cheese
1/2 cup of all-purpose flour
1/4 cup butter or margarine, softened
1 1/2 tbls. dry onion soup mix
Place all in mixing bowl. Knead into a soft ball. Divide dough in two. On wax paper, make two logs about 1″ in diameter. Wrap in wax paper and refrigerate for about 2 hours.
Pre-heat oven to 375 degrees. Cut into 1/4″ slices. Bake on ungreased cookie sheet for about 12 minutes. Immediately remove from the cookie sheet and place on a paper towel to absorb excess oil prior to serving.
*Note – the logs can be frozen prior to baking for approximately 2 months.
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