Cheddar Cheese Triangles

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1⁄2cupunsalted butter (at room temperature)
1⁄2poundsharp cheddar cheese (finely grated – about 2 cups)
1 1⁄2teaspoonbaking powder
1⁄8teaspooncayenne pepper
1 1⁄4cupall-purpose flour
1 egg
1cupwalnuts (finely chopped)


In a large bowl, cream the butter and cheese together until fluffy. Add the baking powder, salt, cayenne and flour and stir to form a moderately stiff dough. Gather the dough into a ball, flatten it into a round, wrap tightly and refrigerate for at least 2 hours or as long as 2 days.

Heat the oven to 400°F. Lightly beat the egg in a small bowl. Place the walnuts on a plate.

Cut the dough into quarters. Rewrap 3 of the quarters and return to the refrigerator. Lightly flour the remaining dough and place it between 2 sheets of waxed paper. Roll the dough out to a 7 inch diameter and remove the top layer of waxed paper. Invert a 6 inch round plate or bowl on it and cut out a six-inch circle. Gather the scraps of dough, wrap them and chill until needed. Cut the circle of dough into quarters and then cut each quarter into equal thirds to make 12 triangles.

Using a spatula and working with one triangle at a time, dip the rounded edge first into the egg and then into the walnuts. Place on a ungreased baking sheet and continue with remaining triangles. Bake 8 to 10 minutes, or until just slightly golden and crisp around the edges. Transfer to a rack and let cool to room temperature.

Using a cool baking sheet, repeat with the remaining dough, egg and nuts. After combining all the scraps, there will be enough to make an additional circle of dough. Serve the triangles at room temperature.


Preparation time does not include refrigeration time.

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