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Add a photoServings: 12
Ingredients
- 13 ounce X-sharp cheddar cheese
- 1/2 c. Butter
- 1/2 c. Corn oil margarine
- 1/4 tsp Salt
- 1/2 tsp Cayenne pepper (to taste)
- 3 c. All-purpose flour Pecan halves (optional)
Directions
- Grate cheese and mix with softened butter, margarine, salt and pepper till light. Add in flour and mix thoroughly (you may need to get your hands into the mix to incorporate all the flour). Form the mix into 3 or possibly 4 rolls, about the diameter of a quarter. Wrap each in aluminum foil and refrigerateovernight. The next day, cut into thin slices and press a pecan half on top of each, if you wish. Bake on ungreased cookie sheet at 350 to 375 F for about 15 min or possibly till the edges are lightly browned. Can be made 3 to 4 days ahead and stored in airtight container.
- Note: If you like, add in 1 c. of finely minced pecans to dough. Small portions of the dough can be rolled into marble-sized balls, put on ungreased cookie sheets, flattened with a fork and baked at 350 F till lightly brown around the edges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 12 servings | |
| Calories 68 | |
| Calories from Fat 68 | 100% |
| Total Fat 7.68g | 10% |
| Saturated Fat 4.86g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 103mg | 4% |
| Potassium 4mg | 0% |
| Total Carbs 0.05g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.09g | 0% |
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