Roxy15
New member
Cheese Puffs With Variations:
1 Cup All-Purpose Flour
1/4 Cup Confectioner’s Sugar
1/8 Tsp. Cayenne Pepper
1/8 Tsp. Salt
1/2 Cup Cold Butter Or Hard Margarine
1/2 Cup Grated Sharp Cheddar Cheese
1/2 Tsp. Vanilla
Combine Flour, Confectioner’s Sugar, Cayenne Pepper and Salt. Cut in margarine or butter until mixture resembles coarse crumbs.
Add cheese and vanilla. Mix well. Roll into 1 inch balls. Arrange about 1-in. apart on ungreased baking sheets.
Bake in 350 F. oven for about 20 minutes until golden. Let stand on baking sheets for 5 minutes before removing to wire racks to cool. Makes about 2 dozen cheese puffs.
MEXICAN CHEESE PUFFS: Omit Cheddar Cheese. Use same amount of grated Monterey Jack With Jalapeno Cheese.
ITALIAN CHEESE PUFFS: Omit Cheddar Cheese. Use same amount of grated Romano or Parmesan Cheese.
1 Cup All-Purpose Flour
1/4 Cup Confectioner’s Sugar
1/8 Tsp. Cayenne Pepper
1/8 Tsp. Salt
1/2 Cup Cold Butter Or Hard Margarine
1/2 Cup Grated Sharp Cheddar Cheese
1/2 Tsp. Vanilla
Combine Flour, Confectioner’s Sugar, Cayenne Pepper and Salt. Cut in margarine or butter until mixture resembles coarse crumbs.
Add cheese and vanilla. Mix well. Roll into 1 inch balls. Arrange about 1-in. apart on ungreased baking sheets.
Bake in 350 F. oven for about 20 minutes until golden. Let stand on baking sheets for 5 minutes before removing to wire racks to cool. Makes about 2 dozen cheese puffs.
MEXICAN CHEESE PUFFS: Omit Cheddar Cheese. Use same amount of grated Monterey Jack With Jalapeno Cheese.
ITALIAN CHEESE PUFFS: Omit Cheddar Cheese. Use same amount of grated Romano or Parmesan Cheese.