Wednesday, August 11, 2010

Cheese Crackers

1 cup flour
1 cup shredded cheese (use whatever you want)
4 T. cold butter, cut up in chunks
1/2 t. salt
1/2 t. pepper
4 T. water

Preheat oven to 350 and line 2 baking sheets with parchment paper or lightly coat with oil. Combine all ingredients, except water, in a food processor. Pulse until well incorporated. Add water 1 T. at a time until it turns into a soft dough. Wrap dough in plastic wrap and put in refrigerator for 20 minutes. Once chilled, roll out dough and use a small cookie cutter. Place on prepared cookie sheets and bake for 15-20 minutes until puffy and golden.

Posted By: Tracy


Alli said...

Do you know how long these keep? They sound really yummy!

Erin said...

did you use whole wheat flour?

Tracy said...

I would say they would last around 2 weeks in an airtight container. But we pretty much ate all of them as soon as they came out of the oven :) I used whole wheat white flour - King Arthur brand - I got it at Publix.

Susan said...

yup, I can testify, they are good! :)