Susie is excited to be part of the Test Kitchen team. Her editorial and creative writing experience started at HOUR Detroit magazine in Royal Oak, Michigan. Continuing her education, she earned her degree in nutrition and dietetics. Since then, she has worked in R&D, innovation, product development and consumer affairs.
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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.
Today marks a quarter of a century for me on this beautiful planet. Twenty-five years of learning, exploring, and stuffing my face with delicious eats. And I can’t think of a better way to celebrate than to spend a relaxing day in the kitchen.
Even though it seems like summer may have just started, let’s face it – school is just around the corner. Even if you don’t want to think about it (or, let’s be honest here, are secretly excited to have the kids back in school), it helps to plan ahead. 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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