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Do ahead appetizer for entertaining! These flaky, cheesy bites are easy to make and store well.
Combine flour, butter, salt and red pepper in bowl; beat at medium speed until dough forms. Add cheese; mix until ball forms. Shape dough into disk; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
Heat oven to 350°F.
Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
Beat egg white and water together in bowl. Brush cut-outs with egg wash; sprinkle with seeds.
Bake 14-16 minutes or until lightly browned around edges. Immediately loosen from pan; let cool on pan.
Dietary Fiber: 0g
I had trouble getting this to form into dough so I added 2 tbsp melted butter. I divided dough into half made long rolls about 1" diameter, wrapped in wax paper and put in freezer for 1/2 hr. I then cut them like refrigerator cookies 1/4" thick & topped with the suggested sesame and poopy seeds. Less mess and faster method of making these. They were great!
I made two separate batches. One I followed the directions exactly as stated. The second instead of using the poppy and sesame seed mixture, I dusted them with dry ranch dressing. My guests could not decide which they like best - so guess it was a toss up. Both were excellent and very easy to make.
Delicious! I served them with spiced tomato jam. Everybody came for seconds.
These are great as base for a multitude of savory toppings when cut out with cookie cutters, and really good floating on tomato soup topped with a sprinkling of parmesan cheese or melted swiss.l
I had a problem with the dough sticking to the pan. In fact i made another batch on "non-stick" foil and encountered the same problem. Any suggestions.Other than the sticking problem, these are great. Make several batches, they are addictive.
This recipe is wonderful and everyone loved them. I made a few changes that made it easier. I did not put the dough in the refrigerator, but instead I put a dusting of flour on two cookie sheets and rolled the dough right on the cookie sheets. I also dusted my rolling pin with flour. I cut them with my old serrated carrot cutter or I would use a pizza cutter, and then put on the egg white and poppy and sesame seeds. I took a small spatula and pulled them apart and baked them. That worked very well. I did not get 60 of them- probably only 40. They puff up so don’t be afraid to roll them thin. The next day before serving, I warmed them in the oven at 350 to crisp them again.
Great recipe - absolutely everyone loves them, and they disappear, FAST! They're fairly easy to make once you get the 'hang' of it, too. One batch is NOT enough:
This recipe is beyond excellent! I rolled the dough out a little at a time instead of all at once and that worked very well. Also, used a round 1-1/2" cookie cutter with scalloped edges that made the shortbread very "pretty". This recipe is excellent,, excellent, excellent!
This recipe has been a staple for parties and special occasions in our home for years. It gets rave reviews every time. I almost always make a double batch because these tasty morsels disappear fast. Just in the past year or so I've skipped the step of refrigerating the dough. I find the dough considerably more workable if I roll it out right after it's made.
I think they are fabulous.I had a little trouble with the dough at first. I couldn't get it to "hang" together, but it came around.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/249
© 2015 Land O'Lakes, Inc.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words.
Sometimes we develop a recipe that we absolutely know needs a step-by-step blog so that you have success in your own kitchen. Creative recipes can be the most complicated to write, and a picture is worth a thousand words. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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