Cheddar Roquefort Rosemary Snaps
I have said before that a Southern party is incomplete without cheese straws. Since then, I have discovered that this tradition must be unique to just some areas of The South. Nevertheless, given the Super Bowl party time is approaching, I decided to give you another version so you can start this Southern tradition where you live.
Many years ago, my friend Pat shared her recipe for Cheese Snaps with me. As I was digging in my recipe box recently, I came across her handwritten card and decided I would make some.
Of course, knowing me, I had to alter it a bit…not much, mind you…just a tad. I hope she’ll forgive me for the presumption.
These are really handy little things, as the dough can easily be frozen. Having some already made up and in the freezer can be your answer to a delicious snack, ready in minutes.
I’ll be adding a basket full of cheese snaps to the coffee table for Super Bowl snacking. I hope you do too.
P~
- 1 stick butter (8 tablespoons)
- 2 cups sharp cheddar cheese, grated
- 4 ounces Roquefort cheese
- 2 cups flour (all-purpose)
- ½ teaspoon fresh rosemary, chopped
- ¼ teaspoon cayenne pepper
- salt to taste
- ¾ cup pecans, coarsely chopped
- In the bowl of a food processor, cream the butter and cheeses.
- Add the remaining ingredients and process until the mixture forms a ball.
- Remove the mixture from the processor, divide into fourths.
- Roll each fourth into a log, about the size of a half-dollar.
- Wrap in plastic wrap and chill. At this point, the dough may be further sealed in a freezer ziplock bag and frozen for further use.
- Preheat the oven to 350 degrees F.
- Remove the dough log from the refrigerator, remove the plastic wrap and slice thinly (about ⅛ inches) and place on a parchment lined baking sheet.
- Bake in the preheated oven for 10-15 minutes.
- Cool on a wire rack.
Two of the dough logs…
Sliced…
Baked on a parchment lined baking sheet…
