Cheddar Crackers

Course : Cookies
Serves: 70-80
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1 1/3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon cayenne pepper -- or to taste
6 tablespoons butter or margarine -- softened
1/2 pound mild cheddar cheese -- shredded
2 large egg yolks
2 tablespoons water
1 teaspoon salt for the tops -- optional

Preparation / Directions:

Preheat the oven to 350. In the food processor or in a large bowl, combine the flour, salt, and cayenne. Cut the butter into the flour mixture until it resembles coarse meal. Mix in the cheese. Stir well until the cheese is evenly coated. In a separate bowl, mix together the egg yolks and the water. Add the egg mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Warp the dough in wax paper and chill 1 hour. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to a rectangle approximately 1/4 inch thick and position so the long edge runs horizontally in front of you. Fold the left third of the dough over the center third. Likewise, fold the right third over the center. The dough is now in 3 layers with the seam running vertically. Give the dough a quarter turn so the seam now runs horizontally. Roll out again to a rectangle about 1/4 inch thick. Fold and turn the dough again as in the first step. You are now ready for the final rolling. Roll the dough out somewhat thinner this time, about 1/8 inch thick. If desired, sprinkle the top lightly and evenly with salt and roll over it lightly with the rolling pin. With a sharp knife, cut the dough into 2 inch squares and place them on an ungreased baking sheet. prick each square 2 or 3 times with the tines of a fork. Bake for 15 minutes. Turn and bake an additional 5 to 10 minutes, or until medium brown. Remove to a rack to cool.


Nutritional Information:

1338 Calories (kcal); 81g Total Fat; (54% calories from fat); 24g Protein; 128g Carbohydrate; 612mg Cholesterol; 2853mg Sodium

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