This recipe is for savory cornmeal wafers that can be used as a side dish or appetizer. The wafers are made with cornmeal, flour, salt, and pepper. They are baked in the oven until golden brown.
Beat together cheese, butter, milk and mustard until well blended.
Addcorn meal and flour; mix well.
Divide dough in half.
Shape each halfto form 7-1/2 inch log.
Refrigerate, tightly covered, at least 2hours.
Heat oven to 375 degrees.
Lightly grease cookie sheet.
Sliceeach log into 1/8 inch slices; place on prepared cookie sheet.
Sprinkle lightly with dill weed, toasted sesame seed, poppy seed orpaprika, as desired.
Bake about 10 minutes or until edges are lightgolden brown.
Remove from cookie sheet; cool completely on wirecooling rack.
Store in loosely covered container.
Makes about 5 dozen.
Variation: At this point, dough may be forced through cookie pressonto lightly greased cookie sheet forming desired shapes.
Proceed asrecipe directs for toppings and baking instructions.
Ingredients
Directions
Beat together cheese, butter, milk and mustard until well blended.
Addcorn meal and flour; mix well.
Divide dough in half.
Shape each halfto form 7-1/2 inch log.
Refrigerate, tightly covered, at least 2hours.
Heat oven to 375 degrees.
Lightly grease cookie sheet.
Sliceeach log into 1/8 inch slices; place on prepared cookie sheet.
Sprinkle lightly with dill weed, toasted sesame seed, poppy seed orpaprika, as desired.
Bake about 10 minutes or until edges are lightgolden brown.
Remove from cookie sheet; cool completely on wirecooling rack.
Store in loosely covered container.
Makes about 5 dozen.
Variation: At this point, dough may be forced through cookie pressonto lightly greased cookie sheet forming desired shapes.
Proceed asrecipe directs for toppings and baking instructions.
