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Sugar Pie South
Posted January 18, 2006 08:27 AM
These are tender & crispy! And you can sub Rice Krispies if you dont' have corn flakes on hand. I've used both and both were outstanding!
**CHEESE WAFERS**
--The Ultimate Southern Living Cookbook.
A must for Southern brunches, showers, and teas, these coin-size wafers are great to make ahead and keep well in air-tight containers.
1½ cups (6 oz) shredded sharp Cheddar cheese
½ cup butter or margarine, softened
1 cup all-purpose flour
Dash of salt
Dash of paprika
1½ cups corn flakes cereal, crushed
½ cup finely chopped almonds
Process cheese and butter in a food processor until blended. Add flour, salt, and paprika; process until mixture forms a ball, stopping often to scrape down sides. Add cereal and almonds; process until blended, stopping twice to scrape down sides.
Shape dough into 1-inch balls. Place balls about 2 inches apart on ungreased baking sheets. Flatten each ball in a crisscross pattern with a fork dipped in flour.
Bake at 350ºF for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Yield: 4 dozen.
Posted January 18, 2006 08:27 AM
These are tender & crispy! And you can sub Rice Krispies if you dont' have corn flakes on hand. I've used both and both were outstanding!
**CHEESE WAFERS**
--The Ultimate Southern Living Cookbook.
A must for Southern brunches, showers, and teas, these coin-size wafers are great to make ahead and keep well in air-tight containers.
1½ cups (6 oz) shredded sharp Cheddar cheese
½ cup butter or margarine, softened
1 cup all-purpose flour
Dash of salt
Dash of paprika
1½ cups corn flakes cereal, crushed
½ cup finely chopped almonds
Process cheese and butter in a food processor until blended. Add flour, salt, and paprika; process until mixture forms a ball, stopping often to scrape down sides. Add cereal and almonds; process until blended, stopping twice to scrape down sides.
Shape dough into 1-inch balls. Place balls about 2 inches apart on ungreased baking sheets. Flatten each ball in a crisscross pattern with a fork dipped in flour.
Bake at 350ºF for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool. Store in an airtight container.
Yield: 4 dozen.