Cheese Pucks

(-From “Secret Spoonfuls. Confessions of a Secret Mom” CD Booklet)

Ingredients:

1 cup arrowroot powder

1 cup grated cheese

½ cup butter

1 cup cream cheese

½ tsp salt

½ tsp white or cayenne pepper

Mix arrowroot, salt and pepper; add butter and cheese to form dough. If it is too dry, add more butter; if too wet, add more arrowroot. Roll into a long snake, wrap in wax paper and chill for one hour. Cut into ½ inch rounds. Bake on ungreased cookie sheet at 400 degrees for 5-10 minutes.

These are good hot but remain fresh for weeks, so they are wonderful on trips and for school lunches.

 

8 thoughts on “Cheese Pucks”

  1. I have this recipe from your spoonfuls e cookbook and I am making it right now and I am making the instant freezer cookies too. If keeping the cheese pucks for a few weeks do they get stored in the fridge or in a cookie tin on the counter? The raw milk smoothie recipe with pastured raw egg yolks has been a real blessing for my stomach and anxiety.

    1. Joette Calabrese, HMC, CCH, RSHom(Na)

      I keep them in the refrigerator. In my family, if they were left on the counter, they were gone by that day.

  2. Absolutely delicious. My son loves them too and is a picky eater. Do you think they will be okay in an air tight container – glass with lid – for up to 3 to 4 days. My son is 19 and will eat these in a few days at most. Thank you. Love your site.

    1. Joette Calabrese, HMC, CCH, RSHom(Na)

      Yes! I’m so happy to hear that he likes them. Some have reported to me that they hold for weeks in such containers. But not in my house because they never made it passed a day!

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