Grate the cheese, set aside.
Add flour and butter to food processor and pulse until well mixed.
Add cheese and lipton soup mix.
Form dough into logs about 8-12 inches long and about as thick as a Nickel.
Wrap each log in wax paper and put into freezer. Freeze for about an hour. You want them to be pretty firm for easy cutting but if they are to frozen they will crumble when you try to cut them.
Cut into coin size discs and place on cookie sheet. Space enough to allow for a little growth (apx. 1").
Bake for 10-12 minutes on 350.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (56g)|
|Recipe Makes: 10|
|Calories from Fat: 168 (67%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 11.8g||59 %|
|Monounsaturated Fat 5.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 54.1mg||17 %|
|Sodium 554.6mg||19 %|
|Potassium 71.9mg||2 %|
|Total Carbohydrate 12.4g||4 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 11.8g|
|Protein 8.7g||12 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 252
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