Sesame Cheese crisps

½ cup flour

¼ cup cornmeal

¼ tsp baking soda

1/8 tsp cayenne (I added ¼ tsp…yum!)

1/8 tsp salt

¾ cup shredded reduced-fat sharp cheddar cheese

¼ cup grated parmesan

4 Tbsp light butter, cut up and softened

2 tsp water

1 ½ tsp sesame seeds

Preheat oven to 350.  Spray 2 baking sheets with nonstick spray.

Put the flour, cornmeal, baking soda, cayenne, and salt in a food processor; pulse until blended.  Add the cheddar, parmesan, and butter; pulse until the mixture resembles coarse crumbs.  Add 1 tsp of the water through the feed tube, pulsing just until a dough forms and adding the remaining 1 tsp water if necessary.  Turn the dough out onto a work surface and gather into a ball.

Roll scant tsp of the dough into ¾ inch balls, making a total of 40 balls.  Place on the baking sheets, then press with a glass dipped in flour to make 1 ¾ inch rounds.  Sprinkle evenly with the sesame seeds.

Bake until lightly browned at the edges, 10-12 minutes.

2 crisps are 1 WW point

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