Cheddar Cheese Cracker Recipe
1 Stick of Butter – at room temperature
2 Cups Sharp Cheddar Cheese
1 1/2 Cups All Purpose Flour
1 teaspoon salt
1/4 teaspoon cayenne pepper

1. Preheat your oven to 325° and get out your food processor.
2. Throw all of those ingredients into the food processor and pulse until well mixed, about 10 times.
3. Dump the mixture out onto a lightly floured surface and use your hands to bring it together forming a ball of dough.
4. If the consistency allows, roll the dough out into a very thin layer.  Maybe 1/8 inch.  If the dough is too loose to roll, toss it into the fridge for 15 minutes.
5. Once rolled out, cut the crackers.  You can use cookie cutters here if you would like fancy shapes, but I just used a pizza cutter for basic crackers. It’s your call.
6. Place the crackers onto a cookie sheet covered with foil or even better, a Silpat baking mat.
7. Bake for 11 minutes or until the crackers start to get just golden on the edges.
8. Place on a cooling rack until the crackers are no longer warm.
9. Agree to never buy cheese crackers at the store again.

These crackers are so light and airy, you’ll wonder why you never made them before.  Check out the way these look on the inside:

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Ingredients:

1 Stick (4 ounces of butter)
3/4 Cup granulated white sugar
1/2 Cup brown sugar
1 large egg
1 1/4 Cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 – 1 Cup dried cranberries

Directions:

1. Preheat the oven to 350°. Using an electric mixer, beat the butter with the granulated and brown sugars until just combined and sandy (do not cream). Mix in the egg until just combined, about 3 seconds. Add the flour, baking soda and salt and mix until just incorporated. Mix in the dried cranberries.

2. On a large ungreased cookie sheet, drop heaping tablespoonfuls of dough a few inches apart. Bake until just golden around the edges, about 20 minutes. Transfer the cookies to a rack to cool completely.

Notes:

- Might consider rehydrating cranberries in warm water prior to adding to the batter. May need to reduce the sugar to compensate for increased water.

- When using Silpat baking mat the cookies spread much faster than on foil or other baking mats resulting in a thinner, crispier cookie.

- Only took 15 minutes to cook, check at 13 minutes just in case.

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