The "Ultimate Southern Living Cookbook" says cheese wafers are a must for brunches, showers and teas, as well as holiday buffet tables. I have eaten plenty of them when I lived in Texas and Georgia, but I hadn’t seen a recipe that included the nuts and crisp cereal, so I had to try it. These are a good make-ahead, as they improve as the flavor mellows, and they get crisp. I used my food processor and a size 100 scoop to portion them – I actually got 4 dozen as called for. I was going to try freezing some of the balls before baking, but Myrna dropped by, and I sent some home with her so I baked all of them.
6 ounces Sharp Cheddar Cheese -- shredded
1/2 cup Butter -- softened
1 cup Flour, All-purpose -- 4-4 1/2 ounces
1 1/2 cups Corn Flakes -- crushed (about 2 ounces0
1/2 cup Almonds -- finely chopped (about 2 ounces)
Process cheese and butter in food processor until blended. Add flour, salt and paprika; process until mixture forms a ball, stopping often to scrape down sides. Add dereal and almonds, process until blended, stopping twice to scrape down sides.
Shape dough into 1 inch balls. Place balls about 2 inches apart on ungreased baking sheets. Flatten each ball in a crisscross pattern with a fork dipped in flour.
Bake at 350° for 12 to 14 minutes or until lightly browned. Remove to wire racks to cool.
These store well in an airtight container.
Yield: "4 dozen"
Per Serving: 53 Calories; 4g Fat (65.5% calories from fat); 2g Protein; 3g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 51mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat.