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HOLIDAY SHRIMP ROUNDS
1 cup butter or margarine 1 1/2 cups all-purpose flour 1/2 cup sour cream 1/2 cup shredded sharp cheddar cheese FOR THE SHRIMP AND CHEESE FILLING: 1 (8 oz) pkg cream cheese, softened 1/4 cup milk 1 tsp lemon juice 1 tsp Worcestershire sauce 1/4 tsp dried dill weed (plus more for garnish, optional) dash garlic powder 1 (4 1/2 oz) can small shrimp, drained, divided use
In mixing bowl, cut butter into flour till mixture resembles small crumbs. Stir in sour cream and shredded cheese. Divide mixture in 1/2; wrap and chill 4 hours or overnight.
WHEN READY TO BAKE: Preheat oven to 350 degrees F.
Working with 1/2 the dough at a time, roll out on floured surface to 1/16-inch thickness. With 2-inch floured biscuit cutter, cut into 48 rounds.
Using round hors d'oeuvre cutter, cut a 1-inch circle out of center of 32 dough rounds.
Place remaining 16 rounds on ungreased baking sheet; brush with milk. Top each with 2 dough rounds with centers removed, making 3 layers in all. Brush with milk between layers. Repeat with remaining 1/2 of dough and reroll center cutouts.
Bake at 350 degrees F for 22-25 minutes; remove and cool on wire rack. Just before serving, fill with Shrimp and Cheese filling.
TO MAKE THE SHRIMP AND CHEESE FILLING: Beat together cream cheese and milk. Add lemon juice, Worcestershire sauce, dill weed and garlic powder. Stir in 1/2 of the shrimp; cover and chill. Refrigerate remaining 1/2 of shrimp.
TO SERVE: Spoon chilled filling into pastry rounds. Garnish with remaining shrimp; sprinkle with additional dillweed if desired.
TO MAKE AHEAD: Filled rounds may be stored up to 2 hours in refrigerator. Remove from refrigerator 10 minutes before serving.
Adapted from source: Newspaper Clipping
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