Holiday Shrimp Rounds
|Butter/Margarine||1 Cup (16 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Shredded sharp cheddar cheese||2 Ounce (1/2 Cup)|
|Milk||1 Cup (16 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Milk||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Teaspoon|
|Worcestershire sauce||1 Teaspoon|
|Dried dill weed||1⁄4 Teaspoon|
|Garlic powder||1 Dash|
|Canned small shrimp||4 1⁄2 Ounce, drained (1 Can)|
In mixing bowl cut butter into flour till mixture resembles small crumbs.
Stir in sour cream and cheddar cheese.
Divide mixture in half; wrap and chill 4 hours or overnight.
Working with half the chilled dough at a time, roll on floured surface with rolling pin to 1/16-inch thickness.
With 2-inch floured biscuit cutter, cut half of the dough into 48 rounds.
Using round hors d'oeuvre cutter, cut 1-inch circles out of centers of 32 dough rounds.
Place remaining 16 rounds on ungreased baking sheet; brush with milk.
Top each with two dough rounds with centers removed (making 3 layers in all), brushing with milk between layers.
Repeat with remaining half of dough (and center cutouts).
Bake in 350°F oven for 22 to 25 minutes.
Cool on wire rack.
Beat together cream cheese and the 1/4 cup milk.
Add lemon juice, Worcestershire, 1/4 teaspoon dillweed, and garlic powder.
Stir in half of the shrimp; cover and chill.
Spoon shrimp mixture into pastry rounds.
Garnish with remaining shrimp; sprinkle with additional dillweed, if desired.