Cheese Cookies

Edith Broadbent

These savory and slightly spicy cookies, depending on how much red pepper you use, were often part of the Christmas parties that we had at the Broadbent home. We always served them with a warm spicy tomato cocktail. 

1 lb. sharp cheddar cheese – grated
1 lb. butter
4 cups flour
6 tsp. baking powder
2 pinches of salt
Red pepper – just a dash

Cream the grated cheese and butter together in a large mixing bowl.  Add the flour, baking powder, salt and red pepper.  Knead well. Divide dough and place on waxed paper.  Form into logs and wrap the waxed paper around them.  Refrigerate overnight. When you are ready to bake the cookies.  Preheat the oven to 400 degrees.  Unwrap the dough and slice into discs with a sharp knife.  Bake about 15 minutes.

You can also freeze the dough.  It will keep for about 2 months in the freezer.  Thaw in the refrigerator overnight before baking.