Cheddar Cornmeal Sticks

By LittleValley

Ingredients

• 2 cups finely shredded sharp cheddar
• 1/2 cup butter
• 1 1/4 cups flour
• 1/4 cup yellow cornmeal
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground nutmeg

Details

Servings 48
Adapted from bhg.com

Preparation

Step 1

1. Preheat oven to 350F. Lightly grease baking sheets; set aside. In a large bowl, combine shredded cheese and butter; let stand until room temperature (about 1 hour). Beat with an electric mixer until well mixed. Stir in flour, cornmeal, salt, cayenne pepper, and nutmeg. Divide dough in half.

2. On a lightly floured surface, roll each dough half into a 12x4-inch rectangle. Using a sharp knife, slice dough into 4x1/2-inch pieces.

3. Place dough pieces 1/2 inch apart on prepared baking sheets. Bake about 15 minutes or until bottoms are lightly browned. Transfer to a wire rack; cool. Makes 48 crackers.

4. Bake Ahead: Prepare, bake, and cool crackers as directed. Layer crackers between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.