CHEDDAR SHORTBREAD BITES
A recipe I foun in my Land O Lakes Cookbook. These flaky, cheesy bites are easy to make and store well.
Provided by diner524
Categories Cheese
Time 32m
Yield 60 shortbread bites, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
- Heat oven to 350°F Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
- Beat egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
- Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
- Recipe Tip
- Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.
CHEDDAR SHORTBREAD BITES
Steps:
- Combine flour, butter, salt and red pepper in bowl; beat at medium speed until dough forms. Add cheese; mix until ball forms. Shape dough into disk; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
- Heat oven to 350°F.
- Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
- Beat egg white and water together in bowl. Brush cut-outs with egg wash; sprinkle with seeds.
- Bake 14-16 minutes or until lightly browned around edges. Immediately loosen from pan; let cool on pan.
Nutrition Facts : Calories 40 calories, Fat 3 grams, SaturatedFat grams, Transfat grams, Cholesterol 8 milligrams, Sodium 60 milligrams, Carbohydrate 1.5 grams, Fiber 0 grams, Sugar grams, Protein 1.5 grams
CHEDDAR CHEESE SHORTBREAD CRACKERS
These crunchy crackers are a hit at any party.
Provided by Paige Grandjean
Time 2h
Yield Makes about 50
Number Of Ingredients 9
Steps:
- Process cheese, flour, cornmeal, cornstarch, salt, dry mustard, and pepper in a food processor until combined, about 5 seconds. Add butter, and process until mixture resembles wet sand, about 20 seconds. With processor running, add water through food chute; process until dough forms a ball, 10 to 15 seconds.
- Divide dough in half, and shape each half into a 6-inch log, about 1 ¾ inches in diameter. Wrap logs individually in plastic wrap; chill at least 1 hour or up to 2 days.
- Preheat oven to 350°F with oven racks in upper and lower thirds. Unwrap logs, and slice into ⅛-inch-thick rounds. Place dough rounds, ½ inch apart, on 2 parchment paper-lined baking sheets.
- Bake in preheated oven until edges are golden brown, about 14 minutes, rotating baking sheets top to bottom halfway through bake time. Cool crackers on baking sheets 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
HOMEMADE CHEDDAR CRACKERS
Provided by Ree Drummond : Food Network
Time 1h50m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Put the Cheddar, flour, butter, salt, seasoned salt and cayenne in a food processor and pulse until the mixture resembles sand. Add the ice water and pulse until the dough comes together. Form the dough into a ball, wrap in plastic and refrigerate for 1 hour.
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat.
- Roll out the dough to 1/4-inch thickness and cut into squares with a pizza cutter. Use a wooden skewer to poke a small hole in the center of each square. Transfer to the prepared baking sheet and bake until golden brown, 15 to 17 minutes. Allow to cool before packing up.
CHEDDAR SHORTBREAD BITES (CRACKERS)
From Land-o-Lakes: "These flaky, cheesy bites are easy to make and store well." These are our favorite. The possibilities are endless: sesame seed topped, more heat (spices), no salt, garlic-flavored, etc. NOTE: Chill time of 2 hours+ has not been added to preparation nor bake time.
Provided by Srb719
Categories Lunch/Snacks
Time 24m
Yield 60 appetizers, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms.
- Add cheese; mix until a ball forms.
- Shape dough into circle; wrap in plastic wrap.
- Refrigerate 2 hours or overnight.
- Heat oven to 350.
- Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.).
- Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes.
- Place onto ungreased baking sheets.
- If toppings wanted:.
- Beat one egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
- Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
- Variations: Shortbread bites can be topped with variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.
SCOTTISH SHARP-CHEDDAR SHORTBREAD
Steps:
- Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
- Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
- On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
- Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.
HONEY-KISSED SAVORY SHORTBREAD CRACKERS
It may seem like a lot of work to make homemade crackers. However, after you've tasted these sweet and savory crackers, I think you'll admit that it's worth every minute. They're crispy, cheesy, salty and have a lovely honey finish. They are basically cracker perfection. -Colleen Delawder, Herndon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 7 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, beat butter for 2 minutes. Mix in parsley. In another bowl, whisk flour, sugar, paprika, kosher salt, garlic powder and pepper. Add cheese; toss to coat. Add to butter mixture alternately with cream, beating until mixture comes together. Divide dough into 3 portions., On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on parchment-lined baking sheets. Reroll and chill scraps as needed. Bake until crisp, 15-20 minutes. Cool completely on wire racks., In a microwave, melt butter and honey; stir until smooth. Stir in confectioners' sugar until smooth; fold in parsley. Top crackers with honey mixture; if desired, sprinkle with flaky sea salt. Let stand until set. Store between layers of waxed paper in an airtight container at room temperature.
Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 21mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
CRACKERS & CHEDDAR CHEESE BITES
Come back to a classic with Crackers & Cheddar Cheese Bites. Crackers & Cheddar Cheese Bites are simple, elegant and sure to hit the right spot.
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 2 serving, 4 topped crackers.
Number Of Ingredients 2
Steps:
- Cut cheese into 2 slices.
- Top crackers with cheese.
Nutrition Facts : Calories 310, Fat 24 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 60 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 13 g
CHEDDAR BITS
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Pulse butter, cheddar, flour, salt, cayenne pepper, and paprika in a food processor until mixture resembles coarse crumbs. Add heavy cream; pulse until just combined.
- Divide dough into 4 pieces; shape into rectangles. Wrap each in plastic. Refrigerate until firm, about 30 minutes.
- Working in batches, roll out each rectangle on a lightly floured surface to a 1/4-inch thickness, and cut into 1-inch squares. Transfer to a baking sheet leaving at least 1/4 inch between each. Refrigerate until chilled and firm, about 20 minutes. Bake until pale golden, 15 to 17 minutes.
CHEDDAR SHORTBREAD ROUNDS
This rich, spicy shortbread is a delicious addition to a platter of homemade crackers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 6
Steps:
- Combine flour, salt, and spices in a food processor. Add butter and process until mixture resembles coarse meal.
- Add cheese and process until dough starts to hold together. Turn out onto a lightly floured surface. Divide in half, and roll into logs about 1 1/2 inches in diameter. Wrap in plastic, and chill until firm, at least 1 hour.
- Heat oven to 350 degrees. Cut dough into 1/4 inch-thick slices and place 2 inches apart on ungreased cookie sheets. Bake for 10 to 15 minutes, until slightly browned. Let cool completely on cookie sheets; remove. Store in an airtight container.
CRACKER AND CHEDDAR BITES
Mild cheddar and crunchy woven wheat crackers team up to make these delicious Cracker and Cheddar Bites for one.
Provided by My Food and Family
Categories Home
Time 5m
Yield 1 serving, 2 topped crackers
Number Of Ingredients 2
Steps:
- Top each cracker with 1 cheese slice.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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