Mom emailed me this recipe last week. She said the nephews declared them better than Cheez-Its. Now, that is a 4-star recommendation if I ever heard one!
I substituted whole wheat pastry flour for the refined white flour in this recipe.
Herb Cheese Crackers
½ c. butter
8 oz. Monterey Jack Cheese (Do not buy pre-grated.)
1 ½ c. whole wheat pastry flour
½ t. salt
¼ t. garlic powder
3/4 t. spices (dried oregano or dried basil or Italian Seasoning, or a combination of all three)
Preheat oven to 350 degrees.
Do not use pre shredded cheese—grate your own.
Mound o’ cheese
Cream butter with shredded cheese. In a separate bowl, whisk together flour, salt, garlic, and spices. Add to butter/cheese mixture. Mix well.
A cookie press is necessary. Place dough in cookie press and press onto cool very cold, ungreased cookie sheets. Wash and cool cookie sheets between baking. Cook for 10-15 minutes or until light golden brown.
The first batch wasn’t my best work.
Serve warm or cold.
I put my cookie sheets in the freezer for about 10 minutes before I found great success with my cookie press.
What to pair these crackers with for a great gift? What about a bottle of the red stuff?
But, they really don’t need any pairing. They are that good.
I made some cheese straws, too. My hubby dubbed them “Cheese Doodles.”
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