Cheese Snackers

Savory shortbread crackers are wonderful with drinks and substantial enough they can be served alone. That said, we added some charcuterie food items with them when we served them last weekend. Either way, I think your guests will be pleased. Similar to Ina Garten’s savory shortbread crackers, these are made with a sharp cheddar cheese and your choice of spice. This recipe comes from my dear aunt and is a favorite of hers as well. Bon appetit!

Cheese Snackers

1/2 lb. butter

1/2 lb. cheese (extra old cheddar)

2 cups flour

Seasoning salt, pinch cayenne or pepper flakes, or celery seed to taste (I used about 1/2 teaspoon pepper flakes)

Make sure butter and cheese are very soft, so will mix easily and absorb the flour.

In a food processor or mixer, cream butter, add cheese and mix well. Gradually add flour. Chill for about 20 minutes. Roll, cut, place on cookie sheet. Chill snackers while oven heats. Bake at 450 degrees for about 8-10 minutes (depends on thickness of cracker), until lightly colored.

Sweet Notes: These are very similar to shortbread in method and baking. I made these a couple weeks in advance, and once the dough was in a roll, I wrapped in saran wrap and kept it in the freezer. The day before baking the Cheese Snackers, I put them in the refrigerator to defrost.

Credit: Sharon Williams

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