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Name: Baileys Cayenne Wafers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 32
Cuisine: American
Ingredients: 1/4 c Unsalted butter; softened; 1 c Grated sharp cheddar cheese; 1/4 c Margarine; softened; 1 ts Salt; 1/4 ts Cayenne pepper; scant; 1 c All-purpose flour

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INGREDIENTS

1/4 c Unsalted butter; softened
1 c Grated sharp cheddar cheese
1/4 c Margarine; softened
1 ts Salt
1/4 ts Cayenne pepper; scant
1 c All-purpose flour

Servings

INSTRUCTIONS

Lees Intro: Different versions of these little biscuits are served all over the South, using different kinds of cheese, with and without pepper. These wafers can be kept for several weeks in a tightly closed tin. Preheat oven to 350F degrees. Cream the cheese, margarine, butter, salt, and cayenne in a large bowl. Add the flour and mix thoroughly. Roll into a ball and wrap tightly in plastic wrap. Refrigerate for 30 minutes. Divide dough in half, then keep dividing the dough in half until you have 32 small balls. Place them on an ungreased cookie sheet and flatten with the heel of the hand. These do not spread out or rise much during baking, so they can be placed fairly close together. Bake until just golden, about 15 minutes. Allow to cool for just a minute before removing with a spatula to a cooling rack. SOURCE: Lee Baileys Soup Meals (1989:isbn0517573040). >phanneman mc-PER SERVING: 55 cals. 4.2g fat Recipe by: Lee Baileys Soup Meals Posted to MC-Recipe Digest by KitPATh on Feb 12, 1998

NOTES

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Baileys Cayenne Wafers

1/4 c Unsalted butter; softened
1 c Grated sharp cheddar cheese
1/4 c Margarine; softened
1 ts Salt
1/4 ts Cayenne pepper; scant
1 c All-purpose flour

Lees Intro: Different versions of these little biscuits are served all  over the South, using different kinds of cheese, with and without pepper.  These wafers can be kept for several weeks in a tightly closed tin.    Preheat oven to 350F degrees.    Cream the cheese, margarine, butter, salt, and cayenne in a large bowl. Add  the flour and mix thoroughly. Roll into a ball and wrap tightly in plastic  wrap. Refrigerate for 30 minutes.    Divide dough in half, then keep dividing the dough in half until you have  32 small balls. Place them on an ungreased cookie sheet and flatten with  the heel of the hand. These do not spread out or rise much during baking,  so they can be placed fairly close together.    Bake until just golden, about 15 minutes. Allow to cool for just a minute  before removing with a spatula to a cooling rack.    SOURCE: Lee Baileys Soup Meals (1989:isbn0517573040). >phanneman mc-PER  SERVING: 55 cals. 4.2g fat    Recipe by: Lee Baileys Soup Meals    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Feb 12,  1998

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Nutrition

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Serving Size: 1 Serving (8g)
Recipe Makes: 32 Servings

Calories: 31
Calories from Fat: 13 (42%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 4.3mg		1 %
Sodium 75.3mg		3 %
Potassium 11.2mg		0 %
Total Carbohydrate 3.1g		1 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 2.9g
Protein 1.4g		2 %
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.

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Calories per serving: 31

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