From, "Atlanta Cooknotes," published in cooperation with your Daily InBox Newsletter.
INGREDIENTS:
TO PREPARE:
Preheat oven to 400 degrees. Cream cheese, butter, milk, and hot sauce. Beat 1 minute. Combine flour with baking powder. Add this a little at a time to the cheese mixture. The dough should not be sticky. Knead lightly on a floured board for a few seconds. Chill dough 15 minutes. Roll dough out to a 1/8-inch thickness. Cut into rounds, diamonds, crescents or other shapes. Place on well-greased baking sheets. Chill for 15 minutes. Bake about 8 to 10 minutes until delicately browned. Cool on a rack. Serve or store (can freeze or store in a tight container for 2 to 3 weeks).
YIELD: 40 - 50 crackers
- 1 cup crumbled Roquefort cheese
- 1 cup softened butter
- 3 Tablespoons milk
- 2 teaspoons hot sauce
- 3-1/2 cups flour, sifted
- 2 teaspoons baking powder
TO PREPARE:
Preheat oven to 400 degrees. Cream cheese, butter, milk, and hot sauce. Beat 1 minute. Combine flour with baking powder. Add this a little at a time to the cheese mixture. The dough should not be sticky. Knead lightly on a floured board for a few seconds. Chill dough 15 minutes. Roll dough out to a 1/8-inch thickness. Cut into rounds, diamonds, crescents or other shapes. Place on well-greased baking sheets. Chill for 15 minutes. Bake about 8 to 10 minutes until delicately browned. Cool on a rack. Serve or store (can freeze or store in a tight container for 2 to 3 weeks).
YIELD: 40 - 50 crackers
