Pesto Tomato Spread
1/4 c. pesto
1/4 c. roasted red peppers
1/4 c. sun-dried tomatoes
8 oz. cream cheese
Put all in the food processor and blend. Leave the peppers and tomatoes a little chunky for a red and green Christmas dip.
Cheese Cookies
2 cups shredded cheddar cheese
1 1/4 c. all-purpose flour
1 stick butter
1/4 t. cayenne pepper (more if you dare)
1/4 t. cayenne pepper (more if you dare)
Let butter come to room temperature. Put all ingredients in the food processor. Blend until the dough begins to form a ball. If the dough is too crumbly, add 1 teaspoon of water. Do this one teaspoon at a time until the dough forms a ball. If the dough is too wet, add 1 teaspoon of flour, etc. When the ball forms, cover with plastic wrap and refrigerate for 30 minutes. Then roll out to 1/4 inch thick. Cut into shapes with a cookie cutter or into squares. Put on greased cookie tray. Bake at 300 degrees for 12-15 minutes. (I cooked it for 18 minutes). Remove from oven and cookie sheet to cool on cooling rack.
