Yes, the name is spelled correctly. This is, you guessed it, another old Southern Indiana recipe from my childhood days. And we Hoosiers often come up with some strange names for foods and other things! These are great snacking tidbits for any occasion. They seem especially appropriate now that we are into the season of being glued to the TV, snacking, entertaining, etc. while our favorite teams play on TV.
1/4 lb butter that is softened to room temperature
2 cups sifted flour
dash cayenne pepper
1/4 lb sharp cheese
2 tsp salt
powdered sugar
Grate the cheese into the butter and cream together. Add the salt and flour, blending in well. Knead until smooth on a floured board. Chill over night, by dividing in half and making rolls about as big around as half dollars (remember those?). When ready to bake, slice about 3/4-inch thick. Bake in a 375 degree oven, 12-15 minutes or until browned a little. Let cool 3-4 minutes then roll or shake in powdered sugar.
(As we are more diet conscience today, I would recommend cutting back on the salt and using a lower fat cheese. But that is entirely up to you!)
2 cups sifted flour
dash cayenne pepper
1/4 lb sharp cheese
2 tsp salt
powdered sugar
Grate the cheese into the butter and cream together. Add the salt and flour, blending in well. Knead until smooth on a floured board. Chill over night, by dividing in half and making rolls about as big around as half dollars (remember those?). When ready to bake, slice about 3/4-inch thick. Bake in a 375 degree oven, 12-15 minutes or until browned a little. Let cool 3-4 minutes then roll or shake in powdered sugar.
(As we are more diet conscience today, I would recommend cutting back on the salt and using a lower fat cheese. But that is entirely up to you!)
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