Cheesy Sun Crisps


From Linda Cicero’s Cook’s Corner Column


Cheesy Sun Crisps

2 cups (8 ounces) shredded Cheddar cheese

1/2 cup grated Parmesan cheese

1/2 cup (1 stick) margarine or butter, softened

1 cup flour

1/2 teaspoon salt

1 cup uncooked quick oats

2/3 cup roasted, salted sunflower kernels

Beat cheeses, margarine and 3 tablespoons water in large bowl until well blended. Add flour and salt; mix well. Stir in oats and sunflower kernels; mix until well combined.

Shape dough into a 12-inch-long roll, and wrap securely in plastic film. Refrigerate about 4 hours (dough may be stored up to 1 week in refrigerator).

Heat oven to 400 degrees. Lightly grease cookie sheets. Cut roll into 1/8 to 1/4-inch thick slices; flatten each slice slightly. Place on prepared cookie sheets about 1/2 inch apart. Bake 8 to 9 minutes or until edges are light golden brown. Remove immediately and cool on wire rack. Makes 5 dozen crackers.

Per cracker: 49 calories (57 percent from fat), 3.2 g fat (1.2 g saturated, 1.2 g monounsaturated), 4.5 mg cholesterol, 1.8 g protein, 3.4 g carbohydrates, 0.3 g fiber, 71 mg sodium.

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