herb cracker/cookies

★★★★★ 1 Review
kitchenChatter avatar
By Pat Duran
from Las Vegas, NV

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.

★★★★★ 1 Review
serves about 16-18
prep time 10 Min
cook time 15 Min
method Bake

Ingredients For herb cracker/cookies

  • 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

  • 1
    Using an electric mixer, cream the cheese and butter until well combined. Set aside.
  • 2
    In 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.
  • 3
    Turn 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.
  • 4
    Remove 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.
ADVERTISEMENT
ADVERTISEMENT