Recipe information
Yield
makes about 40
Ingredients
1 cup all-purpose flour
3/4 teaspoon coarse salt
1/4 to 1/2 teaspoon cayenne pepper
2 cups finely grated cheddar cheese (8 ounces)
1/2 cup (1 stick) unsalted butter, room temperature, cut into pieces
Preparation
Step 1
Whisk together flour, salt, and cayenne pepper. Add cheese and butter; mix with hands, rubbing butter into dry ingredients, until a dough forms.
Step 2
Transfer dough to a sheet of waxed paper. Form into a 1Ā 1/2-inch-diameter log; roll up tightly in paper. Refrigerate until firm, about 2 hours.
Step 3
Preheat oven to 400Ā°F. Trim ends of log, if desired; slice dough into 1/4-inch-thick rounds. Arrange rounds 1 inch apart on baking sheets. Bake, rotating sheets halfway through, until edges are golden, 16 to 18 minutes; transfer to a wire rack to cool. Crisps can be stored up to 5 days at room temperature in an airtight container.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright Ā© 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazineĀs editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
