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Ingredientes
- 8 ounce pepper-jack cheese -- shredded
- 3/4 c. flour
- 1/2 tsp baking pwdr
- 1 stk butter -- cut up
- 3/4 c. cornmeal
- 1/2 tsp salt
Direcciones
- Place all ingredients in food processor and process till mix forms a ball. Divide dough in half. On a lightly floured surface, pat each half into a 6" long, 1 1/2" wide, 1 1/2" rectangle. Wrap each in plastic wrap and refrigeratetill hard, at least 1 hour up to 1 week. position racks to divide oven in 3rds. Heat to 350`. Cut dough crosswise in 1/4" thick slices. Place about 1/2" apart on ungreased cookie sheets. Bake 12 to 14 min switching sheets halfway through baking, till set and edges are golden. Remove to wire racks to cold. Store in airtight container.
- Notes : Whole Wheat Cheddar: Substitute white cheddar for jack and whole wheat flour for cornmeal. Proceed as directed If freezing dough let set at room temperature for 25 min or possibly till still hard sufficient to slice. Bake 20 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 331g | |
| Calories 1591 | |
| Calories from Fat 831 | 52% |
| Total Fat 94.71g | 118% |
| Saturated Fat 58.43g | 234% |
| Trans Fat 0.0g | |
| Cholesterol 243mg | 81% |
| Sodium 2453mg | 102% |
| Potassium 309mg | 9% |
| Total Carbs 165.99g | 44% |
| Dietary Fiber 7.3g | 24% |
| Sugars 2.3g | 2% |
| Protein 19.29g | 31% |
