Cheese Rounds

I have a big plastic box of recipe cards from the eighties that I somehow managed to talk my sister out of years ago.  The recipe collection is called My Great Recipes and I look through it from time to time to get inspiration.  And to remember what food was like when I was a teenager.

One of the recipes I pulled several years ago is for Cheese Rounds.  I can't tell you how good these are.  When they are warm out of the oven, they melt in your mouth.  They're even good cold.  They can be left plain or the tops can be dipped in seeds or paprika for a fancier effect.  They are perfect to serve at a shower or party.  I can totally see these being served with soup, too. 

I would like to try using different kinds of cheeses when I make these again.  Smoked Cheddar.  White Cheddar.  Gouda.  The possibilities are endless.

Cheese Rounds

1 cup butter, softened to room temperature

4 cups (1 pound) shredded sharp cheddar cheese

2 cups all-purpose flour

Poppy seeds, sesame seeds, paprika

1.      Cream the butter on medium speed; blend in the flour, then the cheese, until mixed.

2.      Chill dough for about an hour.  Shape into 1-inch balls.

3.      Place some poppy seeds, sesame seeds and paprika in small, separate dishes.  Press each of the balls in the seeds or paprika on one side only, then place 1-1/2 inches apart on ungreased baking sheets.  Chill for 1 hour.

4.      Bake at 400 degrees for about 10 minutes.  Do not brown.  The rounds will not look dry when done.  Cool on baking sheets.  Reheat slightly to serve, if desired.  About 5 dozen.