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Title: Cheesy Sun Crisps Categories: Beverage Yield: 1 Servings 2 c (8 ounces) shredded cheddar -cheese 1/2 c Grated parmesan cheese 1/2 c Sunflower oil margarine; -softened 3 tb Water 1 c All-purpose flour 1/4 ts Salt; (optional) 1 c Uncooked quick oats 2/3 c Roasted; salted sunflower -kernels Beat cheeses, margarine and water in large bowl until well blended. Add flour and salt; mix well. Stir in oats and sunflower kernels; mix until well combined. Shape dough into 12-inch-long roll; wrap securely. Refrigerate about 4 hours (dough may be stored up to 1 week in refrigerator). Preheat oven to 400 degree F. Lightly grease cookie sheets. Cut roll into 1/8- to 1/4-inch slices; flatten each slice slightly. Place on prepared cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Remove immediately; cool on wire rack. Favorite recipe from National sunflower Association Recipe by: Treasury of Christmas Recipes (1991) Posted to MC-Recipe Digest V1 #936 by "Eugene Johnston" |