(GF Utah group)
1/2 cup butter,
8 ounces sharp cheddar cheese
1 cup gluten-free flour blend
1 tsp seasoned salt
cheese. Cream together butter and cheese.
and salt and mix. At first dough will be crumbly. Keep
mixing until dough forms a ball.
dough into fourths. Roll each fourth into a log about 6
inches long and 1 inch in diameter.
log in plastic wrap and set in freezer until dough is
firm (about 15 minutes).
log into 1/8 inch thick discs and place discs on
ungreased cookie sheet. Bake at 400 for 10 minutes.
Repeat with remaining logs.
Makes about 80 round