Savory Cookies, Ok we can call them Crackers

I know that not everyone loves blue cheese like I do so when I saw Ina Garten make blue cheese crackers three things popped into my head. First, Yum! and Second who can afford to take really good Stilton and make crackers with it. Not me that is for sure if I can afford Stilton I sure as hell won't be using it to make crackers. Third, I could make those with other cheese no problem. So I started thinking about what combinations of cheese and flavors I would like and came up with the crackers below. Or should they be called cookies because that is more what they are like but I think the name savory cookies is kind of strange and off putting to people. So I'll stick with the cracker name even though they are more like cookies than traditional crackers. They were really good and I love that they worked in the freezer because her directions did not talk about that maybe because they were made with blue cheese. But I am all about the freezer and being able to pull things out and make it seem like you were baking all day. So I have a few more freezer staples up my sleeve for another post or two so look out for those!



Parmesan Thyme Crackers inspired by Blue Cheese and Walnut Crackers

1 cup of unsalted butter, softened to room temperature
3 cups of AP Flour
3 teaspoons of kosher salt
1 1/2 teaspoons of ground black pepper
16 oz of freshly grated Parmesan cheese
1 1/2 teaspoons of dried thyme

Cheddar Paprika Crackers
1 cup of unsalted butter, softened to room temperature
3 cups of AP Flour
3 teaspoons of kosher salt
1 1/2 teaspoons of ground black pepper
2 1/2 cups of grated sharp cheddar cheese
2 teaspoons of paprika

In the bowl of a mixer cream together the butter and the cheese until smooth. In a bowl combine the flour, salt, pepper, and spice and stir to combine. On low speed add in the flour mixture and mix until combined. You may need to add a little water depending on your dough, start with 1 tablespoon. Dump the dough onto a floured work surface and press into a disk, divide that disk in half. And form each half into a log about 1 inch around. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 4 days. Or place them in a freezer bag and freeze, then just let thaw overnight in the fridge and 30 minute at room temperature.

Preheat oven to 350. Slice the logs into 3/8th inch rounds and place on a parchment lined baking sheet and bake for 20 -22 minutes until they just start to brown. Cool on a wire rack and serve.


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