Seeded Cheese Rounds

Seeded Cheese Rounds

These rounds really do melt in the mouth. They can be made ahead and
reheated and are even good when not heated.


1 cup butter or margarine
4 cups |1 Ib.) shredded sharp Cheddar cheese
2 cups all-purpose flour
1/8 tsp cayenne, optional
Poppy and sesame seeds


Cream butterwith mixer or food processor using steel blade. Blend in cheese, flour and cayenne, if used.

Chill about 1 hr. Shape into 1-inch balls.

Put some of each seed in small dishes Sprinkle half of the balls with sesame seeds and remaining half with poppy seeds. Place on un-
greased baking sheet 1l/2-inches apart.

Chill 1 hr. If refrigerator space
is limited, put balls all on 1 sheet. Move to other sheets to bake.

Bake at 400°F about 10 min. Do not brown. The rounds will not be dry when done.

Cool on baking sheets. Store in airtight containers in cool place. Reheat slightly to serve, if desired.


All ingredients should be at room temperature These rounds may be frozen or refrigerated until baked. If you like, leave some un-
seeded for variety. Baked rounds also freeze well. Merely warm them
when reheating. They should never be browned.

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