These are great little appetizers to pass around still warm from the oven. They freeze very well and are good to have on hand for impromptu gatherings. You can make a batch and, after you have cut the strips, bake half and freeze half (freeze on a flat surface and once frozen, put in freezer bags).
Mix together flour, cheese, salt and cayenne. Cut in the butter with two knives (pull in opposite directions) until mixture has a mealy, pebbly texture. Add eggs and stir. Mixture will be dry and stiff. (If eggs are on the small side and mixture is too dry to hold together, add a few drops of water.) Knead mixture until you can form a ball.
Place on a floured surface and roll about 3/8 inch thick. Cut into strips about 4 inches long and 1/2 inch wide. Place on a lightly greased cookie sheet. Bake until lightly browned, about 12 minutes. Makes about 50 to 60.
Recipe editor Patricia Mitchell
Online Since 1997
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