yum yum

[melayneseahawk]

One of the recipes I've been promising. This one is technically for the cookie gun, but I put some of the dough through in handmade shapes, and it worked just fine. I'm including an alternate baking method that can be used if you don't have a press.

Cheese Crackers
1 pound shredded sharp cheddar (can use pre-shredded)
1/2 cup butter, softened
2 teaspoons Worcestershire sauce
1 1/2 cups all-purpose flour
1 teaspoon paprika

Preheat oven to 375°. In large mixing bowl, cream cheese, butter and Worcestershire sauce until smooth. This is really, really annoying, but it's totally worth it. In small bowl, toss flour and paprika with a fork. Gradually add to cheese mixture until dough holds together. Will be very, very stiff.

If using a cookie press, fill press and press crackers onto ungreased cookie sheet; the dough is more than greasy enough to keep the crackers from sticking, and parchment will just make you crazy. Feel free to pack them in tight, they don't spread at all. Bake 10-12 minutes, until lightly browned at the edges. The crackers will also have oranger streaks where the cheese is. Spin crackers to separate them from the sheet and then relocate them to a rack to cool.

If making by hand, shape dough into walnut-sized balls and then flatten into disks; you might have to reshape the edges to smooth them out. Place onto ungreased cookie sheets, following above directions. Bake 13-15 minutes, until lightly browned at the edges and firm in the centers. Follow cookie press directions for removal.

Makes about 4 dozen, give or take. They're best the first day, but they can be stored in airtight containers up to a week.

Comments

[triannamaxwell.livejournal.com]

Aw dang, I was thinking about getting some for your birthday, or Hannukkah, or whatever excuse I needed.

[melayneseahawk.livejournal.com]

Aww. Cute.