Flower Blossom Crackers Recipes

PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Preheat oven to 350°. Cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, sift together flour, baking soda, baking powder and salt; beat into peanut butter mixture., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from oven; immediately push a chocolate kiss into the top of each cookie. Cool on pans 2 minutes; remove from pans to wire racks to cool completely.

FLOWER BLOSSOM CRACKERS

Steps:

• Cut sharp cheddar cheese slices into flower shapes using 1-1/2-inch cookie cutter; set aside. Reserve scraps for snacking or other use.
• Cut each white Cheddar cheese slice into four flower shapes using 3/8-inch cookie cutter. Reserve scraps for snacking or other use.
• Top each cracker with 1 large cheese flower and 1 small cheese flower.

CHIVE BLOSSOM CRACKERS (WHOLE WHEAT)

Steps:

• Preheat oven to 400°F.
• Make the cracker dough, starting with the dry ingredients. I use my stand mixer, but you can do it by hand. Add the flour, sugar, and salt to a large bowl and mix thoroughly to distribute.
• Now the wet ingredients for the basic dough: add the cubed butter and mix until crumbly. Then add the water and mix thoroughly. You want the texture to be like very wet sand: it should hold it's shape when pressed together firmly, but you do NOT want a sticky dough. Add water in additional tablespoons (you may need up to an additional 1/2 cup depending on your climate) until you reach this texture.
• The basic dough is ready and you can add your seasonings. So add the chives, sesame seeds, paprika, garlic powder, and pepper, and give everything a good final mix.
• Make the crackers in batches. For each batch, roll out as thinly as you can (1/8 to 1/16 inch) a large handful of the dough, cut apart into your desired shapes (I made small rectangles), and transfer the shapes to lightly sprayed baking sheets. Bake each tray of crackers for 8-12 minutes, or until the bottoms JUST start to gain color. Be careful: these can burn quickly. Remove crackers to a rack to cool; they will become more crisp as they set. For crispier crackers, roll very thinly; roll thicker for more toothsome crackers.

SPRING COOKIE BLOSSOMS

Steps:

• Spread 4 wafers with peanut butter; top with remaining wafers. Place on dessert plate.
• Cut tulip shape from each strawberry half. Place on wafers.
• Cut 4 stems from apple peels; cut leaves from remaining peels. Place stem at bottom of each tulip. Add leaves. Sprinkle graham crumbs around bottoms of stems to resemble dirt.

STUFFED ZUCCHINI BLOSSOMS

Steps:

• Soak the sun dried tomatoes in a small cup of hot water for 30 minutes. Remove from the water and roughly chop.
• Place tomatoes and lemon juice a bit at a time in a food processor with the goat cheese, pulsing until well blended and the flavor is satisfactory to you.
• Combine the flour with a few good shakes of salt and pepper and blend well.
• Pour out some of the flour mixture onto a clean dry plate.
• Gently rinse and dry the zucchini blossoms, removing the stamens and pistils carefully (You may find that using tweezers helps, otherwise just be patient).
• Spread petals slightly and spoon a small amount of filling mixture into each blossom, or squeeze from a plastic bag with a corner snipped off if it is easier for you to fill it that way.
• Leave enough room at the top of each blossom to twist it closed.
• Once blossoms are filled and sealed, dip each flower into beaten egg and roll gently in the flour mixture until lightly coated (If you find you've made too much filling, just save it to toss with pasta or spread on bread or crackers).
• Add a couple of tablespoons of olive oil to a large pan to heat (medium high).
• When the oil is hot enough, carefully place blossoms in the oil a few at a time with a slotted spoon, turning until each is golden and just lightly crispy.
• Drain on paper towels and serve. Enjoy!