In reality, we never have parties and I just make these for us to keep in a cookie jar to nibble on at will. I don't even like martini's apple or otherwise; but IF you are the type to have parties with martinis and fancy umbrella drinks, cheese buttons would look nice with your spread.
I make mine in the food processor and doing so creates a light, smooth dough. The texture would be more rustic without a food processor, but I believe they would still taste great.Remember that you can easily change quantities in this recipe.
Be careful not to "whiz" (the scientific term) the dough for too long in your food processor. You want to whiz it long enough to form a lump of dough. If you keep whizzing it after that lump forms the dough will get hot, melting the butter and cheese and creaming everything together. Then it is a mess to work with. So be careful.
Cheese Buttons (Collected and adapted from Southern Living - I think)
1 small package extra sharp shredded cheddar cheese (2 1/2 to 3 cups)
1 cup flour
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 stick of butter (margarine isn't great but is okay. It makes a different texture and taste)
Preheat oven to 350 degrees.
Whiz together all of the ingredients in your food processor. When a lump of dough forms in the bowl it is ready. The lump should form in about a minute. If it doesn't then you need to add a tiny bit more flour. Do so a LITTLE at a time until the lump of dough forms.
Drop rounded teaspoon-full balls onto a greased cookie sheet (or use non-stick aluminum foil). Do not press flat. Bake for 10 minutes. They will stay a yellow-orange color when baked so don't wait for them to turn brown. Brown cheese buttons are like yellow snow - yucky to eat.
