Cheese Daisies
- 1½ cups unsifted all-purpose flour
- 1 teaspoon salt
- ½ teaspoon paprika
- ¼ to ½ teaspoon ground hot red pepper (cayenne), depending on how “hot” you like things
- ¾ cup (1½ sticks) cold butter
- 2 cups loosely packed, finely grated sharp Cheddar cheese (about 5 ounces)
Instructions:
For best results, grate the cheese yourself. I use a food processor fitted with the fine shredding disk and the job is done in seconds.
- Preheat the oven to 350° F. Sift the flour, salt, paprika, and cayenne together onto a piece of wax paper and set aside.
- Cream the butter and cheese in an electric mixer at moderate speed for 2 to 3 minutes or until light. By hand, stir in the sifted dry ingredients, mixing just until the ingredients come together forming a dough about the consistency of pie pastry. Don’t overmix.
- Press the dough through a cookie gun fitted with the “daisy” or “flower” disk onto ungreased baking sheets, spacing the daisies about 2 inches apart.
- Bake on the middle oven shelf for 10 to 12 minutes or just until the daisies feel firm. They should not brown.
- Transfer at once to wire racks to cool. Layer the daisies between sheets of wax paper in an airtight tin, cover, and store in a cool spot until ready to serve. Or, if you prefer, label, date, and store in the freezer (the cheese daisies will remain “fresh” for 3 to 4 months).