44
Crispy Cheese Wafers
3cups (710 ml)
(12 oz. [340 g])
shredded extra sharp
Cheddar cheese
3⁄4cup (175 ml) butter
or margarine,
softened and cut up
11⁄2cups (355 ml)
all-purpose flour
1⁄2teaspoon (2 ml)
cayenne pepper
Place cheese and butter in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and mix
about 45 seconds. Turn to Speed 4 and beat about
30 seconds, or until well blended. Add flour and
cayenne pepper. Turn to STIR Speed and mix about
45 seconds, or until mixture forms a ball.
Divide dough in half. Wrap half of dough in plastic
wrap and refrigerate. On floured surface with
floured rolling pin, roll remaining half of dough to
1⁄4inch (5 mm) thick (about 12x9-inch [30x23-cm]
rectangle). Cut into 1x3-inch (2x7-cm) strips. With
floured spatula, place on large lightly greased baking
sheets. Bake at 375°F (191°C) for 10 to 12 minutes,
or until set. Let stand 1 minute. Remove from pans
and cool on wire rack. Repeat with remaining
dough. Serve warm or at room temperature.
Yield: 30 servings (2 wafers per serving).
Per serving: About 108 cal, 4 g pro, 5 g carb,
8 g fat, 12 mg chol, 126 mg sod.
Almond Kisses
3egg whites
11⁄2cups (355 ml) sugar
1teaspoon (5 ml)
almond extract
2cups (475 ml) sliced
almonds
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Gradually turn to Speed 10 and
whip about 2 minutes, or until soft peaks form.
Reduce to Speed 4 and gradually add sugar,
beating about 1 minute. Stop and scrape bowl. Add
almond extract. Turn to Speed 10 and whip
11⁄2minutes, or until very stiff. Fold in almonds with
rubber spatula.
Drop by tablespoonfuls onto greased and floured or
parchment paper-covered baking sheets. Bake at
325°F (163° C) for 15 minutes. Cool on wire racks.
Yield: 36 servings (1 cookie per serving).
Per serving: About 66 cal, 1 g pro, 9 g carb, 3 g fat,
0 mg chol, 5 mg sod.