Herb Cracker/Cookies

Pat Duran


This recipe really grabbed my attention as I was surfing the net. I thought you all would enjoy this recipe too- although I have changed it a bit to suit my tastes the spices and herbs can be interchanged to suit your likes. Hope you like it. Hugs, Pat.

Orginal recipe by Rebecca Crump. Revised by me.

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★★★★★ 1 vote
about 16-18
10 Min
15 Min


2 c
grated sharp cheddar cheese
1/2 c
unsalted butter,softened
1 1/2 c
all purpose flour
2 tsp
dried basil or rosemary or ginger or your favorite spice
1/2 tsp
sea salt
1 tsp
dried tomato , chopped or italian spice or red pepper flakes
1/4 tsp
cayenne pepper
1 Tbsp
half and half


1Using an electric mixer, cream the cheese and butter until well combined. Set aside.
2In a separate bowl, stir flour, spices,and salt.Add this mixture to the cheese mixture and stir to combine.
Place mixture in a blender and pulse until it comes together - if too dry sprinkle with a Tablespoon of half and half.
3Turn dough onto wax paper, roll into a log or square log. Wrap in the wax paper and chill overnight.
--Next day; Preheat oven to 375^. Lightly spray cookie sheets. Set aside.
4Remove dough from fridge and slice 1/4 inch thick; place on prepared baking sheet. Prick holes with fork tines in 3 or 4 rows, sprinkle with salt.
Bake 12-15 minutes until golden around the edges.Remove to wire rack to cool.
Store in air tight container when cool up to 4 days or so.
Can be frozen after baked and reheated for a few minutes, before serving.
Great with all your dips and spreads or your favorite soups and salads.

About this Recipe

Main Ingredient: Spice/Herb/Seasoning
Regional Style: Italian
Other Tags: Quick & Easy, Healthy, Heirloom