...or "How to be popular at the Football parties!"
These cheese crackers are “melt-in-your-mouth”. It is difficult to eat only one and they are very good for entertaining guests for all sorts of occasions. I made a batch with a pumpkin cookie cutter, and there are of course, multitudes of cute cookie cutters for many occasions. These are easy to make and I added the little extra taste of cream cheese blended with jalapenos on the top. These are very delicious and delicate, I hope you will try this recipe and let me know what you think!
2 ¼ cups all-purpose flour
¼ teaspoon salt
¼ teaspoon cayenne pepper (more if you want them spicier)
3 teaspoons baking powder
1 cup (2 sticks butter) – room temperature (I love Elle & Vire!)
½ lb. (2 cups) sharp Cheddar cheese shredded/room temperature
Combine all dry ingredients well and set aside. Blend your softened butter and grated cheese well in a stand mixer.Add the dry ingredients and blend very well for at least 5 minutes. This is the part of the recipe that makes them light and delicate.
Roll out the dough between sheets of wax paper using the Cookie Thing to ¼” or 3/8” thickness and refrigerate until completely chilled –at least three hours. Place dough on floured board and cut out and then place on baking sheet lined with parchment paper, refrigerate again for about 30 minutes. Bake at 350 degree oven for 10 to 15 minutes. Optional: In a blender, mix together an 8 ounce package of Philadelphia Cream Cheese and 4 large slices of pickled jalapenos. Blend in blender until pieces of pepper are chopped real small. Pipe onto crackers.