Mexican Cheese Cookies
Yield
servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| ⅓ | cup |
margarine
|
|
| 1 | cup |
monterey jack cheese
shredded |
|
| 1 | cup |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 79 | ml |
margarine
|
|
| 237 | ml |
monterey jack cheese
shredded |
|
| 237 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | large |
eggs
beaten |
|
Directions
Heat oven to 375℉ (190℃).
Mix sugar and softened margarine; stir in cheese.
Stir in remaining ingredients except egg.
Roll dough by teaspoonsful into sticks, about 3½ by ½ inch.
Place on lightly greased cookie sheet.
Press sticks lightly to flatten.
Brush with beaten egg.
Bake until light brown around edges only, 8 to 10 minutes.
Immediately remove from sheet and cool on wire racks.
