Title: Savory Corn Meal Wafers
Categories: Cracker Bread
Yield: 12 Servings
| 2 1/2 | c | Shredded cheddar cheese |
| 1/2 | c | Butter, softened |
| 1/4 | c | Milk |
| 1 | ts | Prepared mustard |
| 3/4 | c | Corn meal |
| 3/4 | c | All-purpose flour |
| 1 | ts | Dill week |
| 1 | tb | Toasted sesame seed |
| 1 | tb | Poppy seed |
| 1 | ds | Paprika |
Beat together cheese, butter, milk and mustard until well blended. Add corn
meal and flour; mix well.* Divide dough in half. Shape each half to form
7-1/2 inch log. Refrigerate, tightly covered, at least 2 hours. Heat oven
to 375 degrees. Lightly grease cookie sheet. Slice each log into 1/8 inch
slices; place on prepared cookie sheet. Sprinkle lightly with dill weed,
toasted sesame seed, poppy seed or paprika, as desired. Bake about 10
minutes or until edges are light golden brown. Remove from cookie sheet;
cool completely on wire cooling rack. Store in loosely covered container.
Makes about 5 dozen. *Variation: At this point, dough may be forced through
cookie press onto lightly greased cookie sheet forming desired shapes.
Proceed as recipe directs for toppings and baking instructions.