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Show j" LindaSue's Holiday Shrimp Rounds 1 cup butter or margarine 1 Vi cups all-purpose flour Vi cup dairy sour cream Vt cup (2 ounces) shredded sharp cheddar cheese 1 8-ounce package cream cheese 2 tablespoons milk 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce Va teaspoon dried dillweed Dash garlic powder 1 4 Vi -ounce can small shrimp, drained In mixing bowl, cut butter into flour till mixture resembles small crumbs. Stir in sour cream and cheddar cheese. Divide mixture in half; wrap and chill 4 hours or overnight. Working with half the dough at a time, roll on floured surface to 116-inch thickness. With 2-inch floured buscuit cutter, cut into 48 rounds. Place 16 rounds at a time on ungreased glass pizza plate. Cook at medium high (7) for 5 to 6 minutes. Cool on rack. Repeat with remaining dough. Top with Shrimp and Cheese Filling: Unwrap cream cheese and place in small mixing bowl. Soften at low (1) for 5 minutes. Stir together cream cheese and milk. Add lemon juice, Worcestershire, dillweed, and garlic powder. Stir in half of the shrimp; cover and chill. To serve, spoon 1 teaspoon of mixture onto each pastry round. Stack in pairs; garnish with remaining shrimp. Sprinkle with additional dillweed. (Filled rounds may be stored up to 2 hours in refrigerator. Remove from refrigerator 10 minutes before serving.) Makes 4 dozen. |
