June Bugs

Ingredients

1/2    cup (125 mL) butter, softened
11/2    cups (375 mL) shredded cheddar cheese
11/2     cups (375 mL) all-purpose flour
1/4    teaspoon (1 mL) ground cayenne pepper, or to taste
Pitted dates, about 24
 

Directions

Cream butter and cheese together until smooth. Combine flour and cayenne pepper, and gradually add to butter mixture, working in well with each addition. Cut dates in half crosswise.

Pinch off pieces of dough and shape around each date half, covering well, shaping into oblongs to resemble June bugs. Without touching, place on a foil-lined ungreased baking sheet, and bake at 400°F (200°C) for 10 to 12 minutes, or until just lightly browned. (Give the pan a shake a couple of times during baking so the bottoms don't brown too much.) Makes about 4 dozen appetizers.

Tips: May be served with honey mustard as a dipping sauce. To freeze, cool the bugs on the baking sheet, and place in freezer until firm; pack in plastic bags.
 

June Bugs

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