"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

CHEESY CRACKERS Recipe

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This recipe for CHEESY CRACKERS, by , is from ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
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Category:
Category:

Ingredients:  
Ingredients:  
1/2 teaspoon vegetable oil
2 tablespoons unsalted butter at room temperature
3/4 cup lightly packed shredded sharp Cheddar cheese
1/3 cup lightly packed freshly shredded Parmesan cheese
1/2 teaspoon paprika
1 pinch cayenne pepper, or to taste
1/4 teaspoon salt
1/2 cup all purpose flour
1 tablespoon cold water, or as needed

Directions:
Directions:
Line a baking sheet with aluminum foil and lightly grease with vegetable oil. Place butter into a mixing bowl; add Cheddar cheese, Parmesan cheese, paprika, cayenne pepper, and salt. Mix together with the back of a spatula until thoroughly combined. Mix flour into cheese mixture with a fork until crumbly. Sprinkle in cold water, 1 or 2 drops at a time, and mix with spatula until it comes together in a dough that holds its shape when squeezed. Transfer dough to a work surface and press into a thick, flattened disk. Wrap in plastic wrap and refrigerate 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Roll dough out on a floured work surface to about 1/8 inch thick. Use a pizza cutter to cut 1 inch wide strips from the dough. Cutstrips crosswise into rectangles about 1-1/2 inches long. Use the back of a bamboo skewer to punch 5 small holes into each cracker. Arrange crackers onto prepared baking sheet. Bake in the preheated oven until crackers are browned and crisp, about 15 minutes. Let stand about 3 minutes for crackers to cool and release from the foil. Let cool completely before serving.

 

 

 

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