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Paring Knife!
Nonstick carbon steel blade for long lasting performance. Matching sheath for storage, camping, picnics and travel
$11.95
Buy now!
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Bacon and Cheddar Crisps from "Slice and Bake Cookies" by Elinor Klivans
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Ingredients:
- 4 oz sharp Cheddar cheese, grated?
- 1/2 cup unsalted butter, at room temperature
- 4 oz crisp cooked bacon, crumbled
- 1 cup unbleached all-purpose flour
- 1/4 tsp salt
- 1/2 tsp dry mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp hot pepper sauce
- 1 cup crisp rice cereal
?Makes 32 |
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Directions:
Put the cheese and butter in the bowl of an electric mixer and beat on medium speed until smoothly blended, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed. Add the bacon and mix until evenly distributed. Reduce the speed to low, add the flour, salt, mustard, Worcestershire sauce, and hot pepper sauce, and mix just until evenly blended and a soft dough forms, about 1 minute. Add the cereal and mix just until evenly distributed.
Divide the dough into two equal parts. Put each on a large piece of plastic wrap and form into a log 8" long and 1" in diameter. Roll each back and forth to form a smooth cylinder, then wrap in the plastic wrap. Refrigerate for at least 3 hours or overnight, until firm, or wrap aluminum foil over the plastic wrap and freeze for up to 2 months.
Frozen dough will be difficult to cut and should be defrosted in the refrigerator for at least 3 hours or overnight first.
When ready to bake the cookies, position a rack in the middle of the oven. Preheat the oven to 350. Line 2 baking sheets with parchment paper.
Use a large, sharp knife to cut each cold log into 16 slices about 1/2" thick. Place the cookies 2" apart on the baking sheets. let sit for 10 minutes to soften slightly. Use the times of a fork to press a crosshatch pattern on top of each cookie. The cookies should now be about 3/16" thick.
Bake the cookies one sheet at a time just until the edges and bottoms are lightly browned, about 15 minutes.
Let cool on the baking sheet for 10 minutes. Use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
The cookies can be stored in a tightly covered container at room temperature for up to 3 days.
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Plain, festive tree tapers. Pure beeswax!
$20.95-$24.95 |
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Perfect Stocking Stuffer!
A little bit of chocolate heaven in less than a minute!
$5.50
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Store Hours
Tues- Sat: 10:00 am - 4:30 pm
Some Sundays
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