Christmas Crab Quesadillas
INGREDIENTS:
1/2 lb Gruyere cheese, grated 1 ts Salt
1 c Unsalted butter, at room 2 1/2 c Sifted all-purpose flour
Temperature 1 c Chopped walnuts or pecans.
1 ts Cayenne pepper
1/2 lb Gruyere cheese, grated 1 ts Salt
1 c Unsalted butter, at room 2 1/2 c Sifted all-purpose flour
Temperature 1 c Chopped walnuts or pecans.
1 ts Cayenne pepper
Heat the oven to 350F. Cream the cheese and butter. Sift together the cayenne pepper, salt and flour; add gradually to the butter mixture. Add the chopped nuts and mix well. Divide the dough in half and shape into logs 1 1/2 inches in diameter. Wrap well and refrigerate for at least 1 hour.
Line baking sheets with parchment paper. With a sharp knife, cut the logs into 1/4-inch thick slices. Place the wafers 1 to 2 inches apart on the baking sheets.
Bake for 15 to 20 minutes, until lightly colored. Cool and store in an airtight container.
Makes 6 dozen.
[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.
Line baking sheets with parchment paper. With a sharp knife, cut the logs into 1/4-inch thick slices. Place the wafers 1 to 2 inches apart on the baking sheets.
Bake for 15 to 20 minutes, until lightly colored. Cool and store in an airtight container.
Makes 6 dozen.
[The Baltimore Sun; Dec 8, 1991] Posted by Fred Peters.