Walnut Cheese Snaps
These snappy walnut crackers go well with cheese. Serve on an appetizer plate.
Yield: Approximately 72 crackers
1 c. All purpose flour
¼ tsp. Cayenne pepper (or to taste)
½ tsp. Salt
1 c. Butter, softened (room temperature)
1 c. Finely grated sharp cheddar cheese
2 T. Grated parmesan cheese
½ c. California walnuts, finely chopped
Preheat oven to 325ºF. Sift flour, cayenne and salt together. Set aside. Combine butter with cheeses. Stir in walnuts, then flour mixture a little at a time using a wooden spoon to make a soft dough. Shape mixture in 2 x 8-inch long rolls. Wrap in plastic film. Secure ends. Chill at least 3 hours. Cut each roll into ¼-inch slices. Place slightly apart on flat baking trays. Bake in preheated oven about 15 minutes or until a light golden brown color. Leave on trays until just firm. Lift onto wire rack. Cool completely before storing in sealed containers.