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Crackers - Rosemary Cheddar Crisps

• 1/2 pound sharp cheddar cheese, grated
• 2 sticks (1 cup) unsalted butter, softened
• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 4 Tbsps finely chopped fresh rosemary leaves
• 1 tsp fresh thyme
• Rosemary stems to use as presentational skewers, if desired

Directions: In a food processor, combine all the ingredients except the rosemary and process until smooth. Stir in the rosemary. Form the dough into a ball, wrap in plastic and chill for 30 minutes. Divide the dough in half and roll out each half into a 1/4-inch thick rectangle. Using a cookie cutter with a hole in the middle, cut crisps and transfer to an ungreased baking sheet, leaving 1 inch between crisps. Scraps can be gathered together and rerolled, but if the dough begins to soften too much, chill it again until it is firm enough to handle easily. Cover baking sheet with plastic wrap and chill for 30 minutes.

Preheat the oven to 350 degrees. Bake for 15 minutes, or until lightly browned. Cool on a rack. String several crisps on a rosemary skewer to serve. Makes about 2 1/2 to 3 dozen crisps. Store in airtight containers.

Recipe4Living.com

posted by Lilie @ 1:48 PM