Savory Corn Meal Wafers Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Shredded cheddar cheese,
1/2 cup: Butter, softened
1/4 cup: Milk,
1 tsp: Prepared mustard,
3/4 cup: Corn meal,
3/4 cup: All-purpose flour,
1 tsp: Dill week,
1 tbsp: Toasted sesame seed,
1 tbsp: Poppy seed,
1 dash: Paprika,
Directions:
Beat together cheese, butter, milk and mustard until well blended.
Add corn meal and flour; mix well.* Divide dough in half. Shape each
half to form 7-1/2 inch log. Refrigerate, tightly covered, at least 2
hours. Heat oven to 375 degrees. Lightly grease cookie sheet. Slice
each log into 1/8 inch slices; place on prepared cookie sheet.
Sprinkle lightly with dill weed, toasted sesame seed, poppy seed or
paprika, as desired. Bake about 10 minutes or until edges are light
golden brown. Remove from cookie sheet; cool completely on wire
cooling rack. Store in loosely covered container. Makes about 5
dozen. *Variation: At this point, dough may be forced through cookie
press onto lightly greased cookie sheet forming desired shapes.
Proceed as recipe directs for toppings and baking instructions.
Source from luhu.jp
Add corn meal and flour; mix well.* Divide dough in half. Shape each
half to form 7-1/2 inch log. Refrigerate, tightly covered, at least 2
hours. Heat oven to 375 degrees. Lightly grease cookie sheet. Slice
each log into 1/8 inch slices; place on prepared cookie sheet.
Sprinkle lightly with dill weed, toasted sesame seed, poppy seed or
paprika, as desired. Bake about 10 minutes or until edges are light
golden brown. Remove from cookie sheet; cool completely on wire
cooling rack. Store in loosely covered container. Makes about 5
dozen. *Variation: At this point, dough may be forced through cookie
press onto lightly greased cookie sheet forming desired shapes.
Proceed as recipe directs for toppings and baking instructions.
Source from luhu.jp