1 cup butter or margarine; -softened
2 cups sharp cheddar cheese;-shredded
2 cups all-purpose flour
1 teaspoon ground red pepper
1/4 teaspoon salt
1 cup pecans; finely chopped
2 teaspoons caraway seed
Beat butter at medium speed with an electric mixer; gradually add cheese, beating well.
Combine flour, red pepper and salt; gradually add to cheese mixture, mixing after each addition. Add pecans and caraway seeds, mixing until thoroughly blended.
Shape dough into 3/4 inch balls. Place on ungreased baking sheets; flatten each dough ball with a fork dipped in flour.
Bake in 350 degree oven for 15 minutes or until lightly browned around edges. Remove to wire racks to cool.
Store in an airtight container.
Yield; about 5 dozen.
Notes: Caraway-Cheese Crisps may be frozen up to three months in an airtight container. Thaw at room temperature just before serving.
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