Cheesy Penny Wafers
|Shredded reduced fat cheddar cheese||4 Ounce (1 Cup)|
|Butter/Margarine||3 Tablespoon, softened (Unsalted)|
|Vegetable oil||3 Tablespoon|
|All purpose flour||1 Cup (16 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Ground red cayenne pepper||1⁄4 Teaspoon|
1. ln the bowl of a food processor, process the cheese and butter for about 30 seconds or just until combined. With the machine running, slowly pour in the oil through the feed tube. Then add the flour, mustard, and red pepper. Process for 30 seconds or just until the mixture resembles coarse crumbs. (To keep the wafers flaky and tender, avoid overprocessing.) Remove the dough, press into a ball, roll in plastic wrap, and refrigerate for 30 minutes.
2. Preheat the oven to 350°F and set out 2 ungreased baking sheets. Shape the dough into 40 balls, 1/2 inch in diameter, and place them 2 inches apart on the baking sheets. Using the back of a fork, lightly flatten each ball twice, making a criss-cross pattern, until the dough resembles a coin about 1/8 inch thick.
3. Bake for 15 minutes or just until crisp, but not browned. Transfer to wire racks, dust lightly with paprika, and let cool. Store in an airtight container for up to 2 weeks or in the freezer for up to 3 months at 0° F.