Cheese Rounds

I have a big plastic box of recipe cards from the eighties that I somehow managed to talk my sister out of years ago.  The recipe collection is called My Great Recipes and I look through it from time to time to get inspiration.  And to remember what food was like when I was a teenager.

One of the recipes I pulled several years ago is for Cheese Rounds.  I can’t tell you how good these are.  When they are warm out of the oven, they melt in your mouth.  They’re even good cold.  They can be left plain or the tops can be dipped in seeds or paprika for a fancier effect.  They are perfect to serve at a shower or party.  I can totally see these being served with soup, too. 

I would like to try using different kinds of cheeses when I make these again.  Smoked Cheddar.  White Cheddar.  Gouda.  The possibilities are endless.

Cheese Rounds

1 cup butter, softened to room temperature

4 cups (1 pound) shredded sharp cheddar cheese

2 cups all-purpose flour

Poppy seeds, sesame seeds, paprika

1.      Cream the butter on medium speed; blend in the flour, then the cheese, until mixed.

2.      Chill dough for about an hour.  Shape into 1-inch balls.

3.      Place some poppy seeds, sesame seeds and paprika in small, separate dishes.  Press each of the balls in the seeds or paprika on one side only, then place 1-1/2 inches apart on ungreased baking sheets.  Chill for 1 hour.

4.      Bake at 400 degrees for about 10 minutes.  Do not brown.  The rounds will not look dry when done.  Cool on baking sheets.  Reheat slightly to serve, if desired.  About 5 dozen.




Comments

  1. says

    Isn’t it amazing how food has trends? I still remember tacky jello salads with carrots and celery, and I love jello but those were funny even then. Congratulations on the award, you seem very sweet and your picture is very pretty. You even look like a southern gal (that is a compliment). These sound wonderful because you can never go wrong with 2 cubes of butter and a ton of cheese.

  2. says

    Heidi-I bet a little chili powder mixed in the dough and/or sprinkled on top would be great. The original recipe called for a small amount of cayenne, but I left it out.

  3. says

    What a lovely little appetizer! They do sound like they would be good with soup. Doesn’t it feel good when you cook one of those recipes you’ve been holding onto and meaning to make?

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