Recipe - Baileys Cayenne Wafers

1 cup Grated sharp cheddar cheese
One fourth cup Margarine; softened
One fourth cup Unsalted butter; softened
1 teaspoon Salt
One fourth teaspoon Cayenne pepper; scant
measure
1 cup Allpurpose flour

Lee's Intro: Different versions of these little biscuits are served all
over the South, using different kinds of cheese, with and without pepper.
These wafers can be kept for several weeks in a tightly closed tin.

Preheat oven to 350F degrees.

Cream the cheese, margarine, butter, salt, and cayenne in a large bowl. Add
the flour and mix thoroughly. Roll into a ball and wrap tightly in plastic
wrap. Refrigerate for 30 minutes.

Divide dough in half, then keep dividing the dough in half until you have
32 small balls. Place them on an ungreased cookie sheet and flatten with
the heel of the hand. These do not spread out or rise much during baking,
so they can be placed fairly close together.

Bake until just golden, about 15 minutes. Allow to cool for just a minute
before removing with a spatula to a cooling rack.

SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040). phanneman mcPER
SERVING: 55 cals. 4.2g fat

Recipe by: Lee Bailey's Soup Meals

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Feb 12,
1998