Jack and Dill Crackers

Course : Cookies
Serves: 50-60
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1 cup all purpose flour
1 teaspoon dried dill weed or
1 tablespoon fresh dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup oil
1/4 pound jack cheese -- shredded
1/4 cup water -- up to 1/3

Preparation / Directions:

Preheat the oven to 325. In a large bowl or in the food processor, combine the flour, dill, salt, and pepper. Add the oil and mix until the mixture resembles coarse meal. Add the cheese and mix thoroughly so the cheese is coated evenly. Slowly blend in enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll each out to 1/8 inch. With a sharp knife, cut the rolled dough into 2 inch squares. Place them on an ungreased baking sheet, making sure their edges do not touch. Bake for 15 minutes. Turn them over and continue baking another 5 to 10 minutes, or until they are medium brown. Cool on a rack. VARIATIONS: Experiment with different kinds of cheeses, seeds, and herbs. Cheddar and thyme are a good combination.


Nutritional Information:

483 Calories (kcal); 55g Total Fat; (99% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 535mg Sodium

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