Cheese Moons Recipe
Ingredients
| All-purpose flour 3/4 cup | ||
| Unsalted butter | 1/3 Cup (16 tbs) | |
| Grated Swiss cheese 3/4 cup | ||
| Egg | 2 Tablespoon, beaten | |
| Salt | To Taste | |
| Cayenne pinch | ||
Directions
1. Blend flour and butter.
2. Work in the cheese and egg. Blend thoroughly, adding seasonings to taste.
3. Chill dough 1 hour.
4. Roll out chilled dough 1/8 inch thick between sheets of waxed paper.
5. Cut into rounds with a 2A inch cutter.
6. Then cut into each round to make a half-moon shape.
7. When dough is all used, gather trimmings into a ball. Re-roll and re-cut. (Chill before re-rolling if needed).
8. Place 'moons' on lightly greased and floured cookie sheets.
9. Brush with extra beaten egg.
10. Bake at 350°F for 12-15 minutes.
11. Cool, then store in an airtight container, or freeze until needed.
2. Work in the cheese and egg. Blend thoroughly, adding seasonings to taste.
3. Chill dough 1 hour.
4. Roll out chilled dough 1/8 inch thick between sheets of waxed paper.
5. Cut into rounds with a 2A inch cutter.
6. Then cut into each round to make a half-moon shape.
7. When dough is all used, gather trimmings into a ball. Re-roll and re-cut. (Chill before re-rolling if needed).
8. Place 'moons' on lightly greased and floured cookie sheets.
9. Brush with extra beaten egg.
10. Bake at 350°F for 12-15 minutes.
11. Cool, then store in an airtight container, or freeze until needed.
Chef
