herb cracker/cookies
(1 rating)
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 rating)
yield
serving(s)
prep time
10 Min
cook time
15 Min
method
Bake
Ingredients For herb cracker/cookies
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2 cgrated sharp cheddar cheese
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1/2 cunsalted butter,softened
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1 1/2 call purpose flour
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2 tspdried basil or rosemary or ginger or your favorite spice
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1/2 tspsea salt
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1 tspdried tomato , chopped or italian spice or red pepper flakes
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1/4 tspcayenne pepper
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1 Tbsphalf and half
How To Make herb cracker/cookies
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1Using an electric mixer, cream the cheese and butter until well combined. Set aside.
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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.
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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.
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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.
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Categories & Tags for Herb Cracker/Cookies:
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