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Appetizers -
Cheesy Sun Crisps
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| INGREDIENTS |
- 2 cups (8 ounces) shredded sharp Cheddar cheese
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1/2 cup grated Parmesan cheese
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1/2 cup butter, softened
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3 tablespoons water
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1 cup all-purpose flour
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1/4 teaspoon salt
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1 cup quick-cooking oats
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2/3 cup roasted salted sunflower kernels
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| INSTRUCTIONS |
In a mixing bowl, combine cheeses, butter, and water until well blended. Combine, flour and salt; add to cheese mixture. Stir in oats and sunflower kernels. Knead the dough until it holds together. Shape into a 12-inch log. Cover with plastic wrap; chill for four hours or overnight.
Allow dough to stand at room temperature for 10 minutes before cutting into 1/8-inch slices. Place on greased, foil-lined baking sheets. Bake at 400° for 8 to 10 minutes or until edges are golden brown. Slide crackers and foil off baking sheets to wire racks to cool.
Yield: Eight dozen. |
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