Recipe

Cheese Buttons

by RevGal on November 10, 2009 in Appetizers, Snacks

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Recipe Description

A cross between a cheese puff and a cheese cracker with just a kick of cayenne. An irresistible pop-in-your-mouth snack!

Preparation Instructions

Preheat oven to 400 degrees F. Mix all ingredients together until dough forms into a ball. Shape dough into 1-inch balls. Place 2 inches apart on a parchment lined baking sheet. Bake at 400 degrees for 7 to 8 minutes. Let stand for 2 minutes; remove to wire racks to cool.

You can also freeze unbaked balls in a single layer and then place in a plastic bag once fully frozen. Bake the frozen balls at 400 degrees for about 15 minutes.

Ingredients

8 ounces, weight Sharp Cheddar Cheese, Shredded
1 cup All-purpose Flour
½ cups Margarine (don't Use Butter For This One!), Slightly Softened
1 pinch Salt
¼ teaspoons Ground Red Pepper (cayenne)

5 Comments | Be the first to comment!

Comments

Clabbergirl on 11.10.2009

My mom had a recipe book called “Foods Men Love”. It contained recipes for oven baked chicken and stuffed peppers, etc. The pictures were cartoony and oh so seventies. I do believe the cheese balls would fit nicely into that book. I have four men that will be devouring these tomorrow. Will report back.

Clabbergirl on 11.10.2009

Geez… sorry… cheese buttons!

susan on 11.11.2009

i have made these and they are great! you can wrap them around green oives or even little smokies for a great appetizer

Clabbergirl on 11.11.2009

These are good, but I was hoping for a crisper button (sorta cheese-strawish). I tried adding a few minutes to the second batch, to no avail. I used a spread, as I didn’t have any stick margarine (I heart butter). That could be where I went wrong. Next time, I’ll see if a smaller ball and smooshing it down slightly works. I’d love to see a picture of your version to see if I’m on track.

brittty on 11.11.2009

These were yummy! I made a double batch as we had company over. By the end of forming them, I got lazy and they ended up making them bigger, which I think was a bad idea. I also used the tub margarine because we only had butter. They were still really really good!

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