These rounds really do melt in the mouth. They can be made ahead and reheated and are even good when not heated. Serve them for tea or cocktail party fare or as a soup and salad accompaniment. Leftovers make a hit as a snack or as a treat in a lunch box.
- All ingredients should be at room temperature.
- These rounds may be frozen or refrigerated until baked.
- If you like, leave some unseeded for variety.
- Baked rounds also freeze well. Merely warm them when reheating.
- They should never be browned.
- When giving the cheese rounds as a gift, include a warning about this.
- The cayenne adds a wonderful touch when the rounds are served any time, except at a tea.
Makes 5 dozen rounds.
Hot and Cold Appetizers, Section 1, Card 37
Seeded Cheese Rounds
- 1 cup butter
- 4 cups sharp cheddar cheese shredded
- 2 cups all-purpose flour
- 1/8 teaspoon cayenne optional
- poppy and sesame seeds
Cream butter with mixer or food processor using steel blades. Blend in cheese, flour, and cayenne, if used.
Chill about 1 hour. Shape into 1-inch balls.
Put some of the each seed in small dishes and remaining half with poppy seeds. Place on ungreased baking sheet 1 1/2-inches apart.
Chill 1 hour. If refrigerator space is limited, put balls all on 1 sheet. Move to other sheets to bake.
Bake at 400 about 10 minutes. Do not brown. The rounds will not be dry when done.
Cool on baking sheets. Store in airtight containers in cool place. Reheat slightly to serve, if desired.
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