Prospector’s Gold Nuggets

Serves: 5
Total Calories: 439
Yield: 3 1/2 dozen


1/2 cup soft butter
2 cups Cheddar cheese grated
1 tablespoon canned green chiles or jalapeños minced
1/2 teaspoon dry mustard
1 teaspoon Worcestershire sauce
3 drops Tabasco
1 pinch cayenne pepper
1/2 teaspoon onion salt
1 1/4 cups flour


Blend together butter, cheese, chiles, mustard, Worcestershire, Tabasco, cayenne, and onion salt until well-mixed. Add flour to make a stiff dough. Roll into balls. Place on ungreased cookie sheet and press lightly with tines of a fork. Bake at 350° about 15 minutes until lightly browned. Serve hot.

Fun Fact: The Pike’s Peak Gold Rush of 1858–1861 was the boom in gold prospecting and mining in the Pike's Peak Country of the Southern Rocky Mountains (what is now the state of Colorado). In July 1860, Clark, Gruber & Company began minting gold coins in Denver, bearing the phrase "Pikes Peak Gold" and an artist's rendering of the peak on the obverse. As the artist had never actually seen the peak, it looks nothing like it. This was the last gold-mining region in the United States where it was still legal for private individuals to mint pioneer gold coins of their own design. In 1863 the U.S. Treasury purchased their minting equipment for $25,000 to open the Denver Mint. Today, the Denver Mint is the single largest producer of coins in the world.

Nutritional Facts:

Serves: 5
Total Calories: 439
Calories from Fat: 289

This Prospector’s Gold Nuggets recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.

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