Cheddar Shortbread Bites Crackers Recipes

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CHEDDAR CHEESE SHORTBREAD CRACKERS



Cheddar Cheese Shortbread Crackers image

These crunchy crackers are a hit at any party.

Provided by Paige Grandjean

Time 2h

Yield Makes about 50

Number Of Ingredients 9

8 ounces extra-sharp white Cheddar cheese, finely shredded (about 2 cups)
1 cup all-purpose flour
½ cup fine plain white cornmeal
1 tablespoon cornstarch
½ teaspoon kosher salt
½ teaspoon dry mustard
¼ teaspoon black pepper
½ cup cold unsalted butter, cut into 1⁄2-inch pieces
3 tablespoons water

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.

CHEDDAR SHORTBREAD BITES



Cheddar Shortbread Bites image

Do-ahead appetizer for entertaining! These flaky, cheesy bites are easy to make and store well.

Provided by Land O'Lakes

Categories     Shortbread     Cheddar     Appetizer     Snack     Cheese     Dairy     Bar     Dessert

Yield 60 appetizers

Number Of Ingredients 11

Shortbread
1 cup all-purpose flour
1/2 cup Land O Lakes® Butter softened
1/2 teaspoon salt
Dash ground red pepper
2 cups shredded sharp Cheddar cheese
Topping
1 large Land O Lakes® Egg (white only)
1 tablespoon water
1 tablespoon poppy seeds
1 tablespoon sesame seeds

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 BITS



Cheddar Bits image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 4 cups

Number Of Ingredients 7

1/2 cup (1 stick) unsalted butter (room temperature)
2 cups grated aged cheddar
1 1/2 cups all-purpose flour
1 teaspoon coarse salt
1/4 teaspoon cayenne pepper
1/4 teaspoon sweet paprika
2 tablespoons heavy cream

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.

SCOTTISH SHARP-CHEDDAR SHORTBREAD



Scottish Sharp-Cheddar Shortbread image

Provided by Tracey Seaman

Categories     Cookies     Mixer     Cheese     Bake     Freeze/Chill     Cheddar     Shower     Party

Yield Makes about 30 savory cookies

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
8 ounces extra-sharp white Cheddar cheese, finely shredded
1 cup unbleached all-purpose flour

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.

CHEDDAR SHORTBREAD BITES



Cheddar Shortbread Bites image

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

1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
1 dash ground red pepper (cayenne)
2 cups sharp cheddar cheese, shredded
1 egg white
1 tablespoon water
2 tablespoons poppy seeds
2 tablespoons sesame seeds

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 (CRACKERS)



Cheddar Shortbread Bites (Crackers) image

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

1 cup flour
1/2 cup land-o-lakes butter, softened
1/2 teaspoon salt
1 dash ground red pepper (cayenne)
2 cups land-o-lakes sharp cheddar cheese, shredded (1 8-ounce package)
1 egg white (optional)
1 tablespoon water (optional)
2 tablespoons poppy seeds (optional)
2 tablespoons sesame seeds (optional)

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.

SAVORY SHORTBREAD



Savory Shortbread image

For an extra indulgent hors d'oeuvre, top this cheddar cheese shortbread with smoked salmon and caviar, and serve with glasses of champagne.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 12 dozen

Number Of Ingredients 6

2 1/4 cups all-purpose flour
1/8 teaspoon cayenne pepper
1 cup (2 sticks) salted butter, chilled and cut into small pieces
2 cups grated sharp cheddar cheese
1/2 cup milk
1 tablespoon Worcestershire sauce

Steps:

  • Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
  • Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
  • Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
  • Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
  • Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
  • Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
  • Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.

CHEDDAR-CORNMEAL ICEBOX CRACKERS



Cheddar-Cornmeal Icebox Crackers image

Make and share this Cheddar-Cornmeal Icebox Crackers recipe from Food.com.

Provided by LMillerRN

Categories     High In...

Time P1DT10m

Yield 20 crackers

Number Of Ingredients 9

1 cup all-purpose flour
2 tablespoons yellow cornmeal
1 1/4 teaspoons coarse salt
1/4 teaspoon cayenne pepper
1 pinch of freshly grated nutmeg
2 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated cheddar cheese
1/4 cup milk, plus
1 tablespoon milk

Steps:

  • Combine flour, cornmeal, salt, cayenne, and nutmeg in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. With machine running, add milk; process until dough comes together and is well combined.
  • Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours.
  • Heat oven to 325°F
  • Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. Transfer to a rack to cool. Crackers may be made a day ahead and kept in an airtight container at room temperature.

Nutrition Facts : Calories 61, Fat 3.3, SaturatedFat 2, Cholesterol 9.5, Sodium 182.8, Carbohydrate 5.6, Fiber 0.2, Sugar 0.1, Protein 2.2

CHEDDAR SHORTBREAD ROUNDS



Cheddar Shortbread Rounds image

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

2 cups unbleached all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 pound (2 sticks) unsalted butter, cut into small pieces
1 cup freshly grated sharp cheddar

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.

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