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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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This recipe is always a success because the dough is easy to work with and cuts well. The appetizer can be made year-round using cookie cutter shapes to suit the season. J.R. Smosna, Warren, Pennsylvania Ingredients:
2 cups king arthur unbleached all-purpose flour |
1 cup (4 ounces) shredded swiss cheese |
1 teaspoon sugar |
1 teaspoon salt |
1/2 teaspoon ground mustard |
1/8 to 1/4 teaspoon cayenne pepper |
1/2 cup plus 2 tablespoons cold butter |
9 tablespoons dry white wine or chicken broth |
1 egg, lightly beaten |
sesame seeds and/or poppy seeds |
Directions:
1. In a bowl, combine the first six ingredients; cut in butter until the mixture resembles coarse crumbs. Gradually add wine or broth, tossing with a fork until dough forms a ball.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with 2-in. cookie cutters dipped in flour. Place 1 in. apart on ungreased baking sheets.
3. Brush tops with egg; sprinkle with sesame and/or poppy seeds. Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 6 dozen.
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