1 3/4 C flour
1 tsp chili powder
1 tsp garlic salt
1/2 tsp paprika
200 g butter chopped
1 egg lightly beaten
200 g cheddar cheese grated
prepared guacamole and diced tomato
Preheat oven for 415 degrees. Lightly brush two baking tray with melted butter.
Sift flour, chili powder, garlic alt, and paprika in a large bowl. Rub the butter into the flour with your finger tips until the mixture resembles fine bread crumbs. Add the egg and cheese and stir the miture until it comes together. Turn onto a lightly floured surface and gather together into a ball. Cover dough with plastic wrap and refrigerate for 20 minutes.
Roll the dough on a lightly floured surface to 1/8 inch thick. Cut in shaped with a cookie cutter. Place on baking tray allowing room to spread. Bake for 12 minutes, or until crisp and golden brown. Leave on tray for 2 minutes before transferring to a wire rack to cool.
Top with guacamole and a small piece of tomato to serve
This can all be done in the food processor. Hard to believe it will come together at first but it does in the food processor. One batch is usually enough for a party.
Trina Hayes version:
Cheddar Cheese Cookies
1 stick butter
4 oz. sharp cheddar cheese, grated
½ t. salt
¼ t. red pepper
1 c. flour
1 c. Rice Krispies
Preheat oven to 350.
Cream margarine and cheese. Add salt, red pepper, and flour; mix well. Add rice krispies and mix with hands. Roll into small, marble-sized balls. Place 2” apart on cookie sheet and flatten with a fork dampened in water. Bake until golden brown, about 15 minutes.
Makes about 60 Make ahead and freeze.