Herb Cracker/Cookies

By Pat Duran
@kitchenChatter

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.

Rating:

★★★★★ 1 vote

Comments:

12 Comments

Serves:

about 16-18

Prep:

10 Min

Cook:

15 Min

Method:

Bake

Ingredients

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

How to Make Herb Cracker/Cookies

Step-by-Step

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.