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2 1/2 c shredded cheddar cheese 3/4 c all-purpose flour
1/2 c butter, softened 1 ts Dill week
1/4 c milk 1 tb Toasted sesame seed
1 ts prepared mustard 1 tb Poppy seed
3/4 c corn meal 1 ds Paprika
12 servings
Beat together cheese, butter, milk and mustard until well blended. Add
corn meal and flour; mix well.* Divide dough in half. Shape each half
to form 7-1/2 inch log. Refrigerate, tightly covered, at least 2
hours. Heat oven to 375 degrees. Lightly grease cookie sheet. Slice
each log into 1/8 inch slices; place on prepared cookie sheet.
Sprinkle lightly with dill weed, toasted sesame seed, poppy seed or
paprika, as desired. Bake about 10 minutes or until edges are light
golden brown. Remove from cookie sheet; cool completely on wire
cooling rack. Store in loosely covered container. Makes about 5 dozen.
*Variation: At this point, dough may be forced through cookie press
onto lightly greased cookie sheet forming desired shapes. Proceed as
recipe directs for toppings and baking instructions.
1/2 c butter, softened 1 ts Dill week
1/4 c milk 1 tb Toasted sesame seed
1 ts prepared mustard 1 tb Poppy seed
3/4 c corn meal 1 ds Paprika
12 servings
Beat together cheese, butter, milk and mustard until well blended. Add
corn meal and flour; mix well.* Divide dough in half. Shape each half
to form 7-1/2 inch log. Refrigerate, tightly covered, at least 2
hours. Heat oven to 375 degrees. Lightly grease cookie sheet. Slice
each log into 1/8 inch slices; place on prepared cookie sheet.
Sprinkle lightly with dill weed, toasted sesame seed, poppy seed or
paprika, as desired. Bake about 10 minutes or until edges are light
golden brown. Remove from cookie sheet; cool completely on wire
cooling rack. Store in loosely covered container. Makes about 5 dozen.
*Variation: At this point, dough may be forced through cookie press
onto lightly greased cookie sheet forming desired shapes. Proceed as
recipe directs for toppings and baking instructions.
