Dilly Wisconsin Cheese Trees
1 2/3 cups (7 ounces) shredded Wisconsin Sharp Cheddar cheese
10 tablespoons unsalted butter
2 cups flour 2 teaspoons dill weed
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup whipping cream
1 egg yolk
2 teaspoons water Poppy seeds
Combine cheese and butter, mixing at medium speed with electric mixer until well blended. Add combined flour, seasonings and soda to cheese mixture; mix well. Add whipping cream; blend well. Divide dough in half. Flatten; wrap in plastic wrap. Chill 1 hour.
On lightly floured surface, roll to 1/8 inch thickness. Cut with 2 inch tree-shaped cookie cutter. Place on greased cookie sheet. Brush tops with combined egg yolk and water; sprinkle with poppy seeds. Bake at 375oF for 10 to 12 minutes or until lightly browned.
Number of Servings: 60
© 2004 Wisconsin Milk Marketing Board, Inc.