Cheddar Snack Crackers

Cheddar Snack Crackers on Savvy Eats

Crackers have long been on my “try to make these from scratch” list, but for some reason, I’ve always put them off. I think I expected the rolling process to be a total pain. I thought it would take forever to get the dough rolled out to that super-thin 1/8” thickness, and they wouldn’t be worth the cost savings in the end. Turns out I was wrong – rolling the dough out was actually pretty easy.

Now, I don’t have kids, and we have long been out of college, so I’m not gearing up for the whole “back-to-school” season. But if I were, I can guarantee I’d be whipping up a batch or two of these cheddar crackers for packed lunches and afternoon snacks. Since they are a little thicker, they are sturdier than their store-bought counterparts and less prone to crumbling. But they still have that cheesy crunch that we all know and love – it is the best of both worlds! Plus, when you make your crackers from scratch, you can avoid all those yucky chemicals and additives some of the big name brands contain. Three times the win!

Cheddar Snack Crackers

Prep Time: 30 minutes

Cook Time: 15 minutes

Yield: Serves 6-10

Cheddar Snack Crackers

These crackers are ultra-cheesy with just a touch of smokiness.

Ingredients

  • 8 ounces cheddar cheese, grated
  • 1 cup all-purpose flour
  • 4 tablespoons unsalted butter, softened
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon water

Instructions

  1. Preheat the oven to 350F and grease a cookie sheet.
  2. Pulse the cheese, flour, butter, paprika, salt and pepper together in a food processor to combine.
  3. Add the water and process until the dough forms a ball. Roll the dough out to a 1/8" thickness.
  4. Cut the dough into approximately 1" squares, and spread the crackers out on a cookie sheet. They won't spread much at all, so you can leave them fairly close together. Poke each cracker with a fork - this will help release the air bubbles so that the crackers get crispy.
  5. Bake at 350F for 15-18 minutes, or until the crackers are firm. Transfer immediately to a wire rack to cool completely.
http://www.savvyeat.com/cheddar-snack-crackers/

PS: Looking for more snacks? Try one of these: buffalo Chex mix, pumpkin soft pretzels or cherry pretzel energy bars!

Lemon Curd Sugar Cookies

Lemon Curd Sugar Cookies on Savvy Eats

I was sorting through my preserves the other day, clearing room on the shelves for my most recent rounds of canning, and I came across my last few 4 ounce jars of lemon curd. (I know, you’d think that canning lemon curd would be a no-go, thanks to the eggs and butter, but there is a safe recipe in Put ‘Em Up! by Sherri Brooks Vinton!)

The thing that bugs me about citrus is that it is so bright and refreshing – it feels like it belongs in summer! I mean, hello, lemonade is the quintessential summer drink. And yet it is at its best in the depths of winter. Which is why I’m always eager to preserve a bunch of marmalades and lemon curds when citrus is in season – so I can enjoy them in the warmer months!

This week, I worked some of my lemon curd into a batch of sugar cookies. I actually based them off my maple sugar cookies, a fall favorite, to make a light, summery cookie.

Lemon Curd Sugar Cookies // Savvy Eats

Lemon Curd Sugar Cookies

Prep Time: 2 hours

Cook Time: 10 minutes

Lemon Curd Sugar Cookies

These sweet sugar cookies have a hint of lemon flavor, making them perfect for summer parties.

Ingredients

Instructions

  1. Beat the butter with the sugar until smooth and creamy. Add the egg, lemon curd and vanilla, and beat until well-mixed with the butter. Beat in the flour, baking powder and salt until the dough is smooth.
  2. Divide the dough in half. Place each half between two sheets of parchment paper and roll out to 1/4" thick. Refrigerate for 30-45 minutes.
  3. Preheat the oven to 375F. Pull one dough sheet from the refrigerator and peel off the top sheet of parchment paper. Cut into shapes using your favorite cookie cutters and space 1" apart on greased cookie sheets. Bake for 7-9 minutes at 375F until the edges start to brown. Allow to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely. Repeat with the rest of the dough.
  4. Allow the cookies to cool completely before decorating. I made a lemon-spiked royal icing by adding a teaspoon of lemon extract to this recipe from Brown Eyed Baker .
http://www.savvyeat.com/lemon-curd-sugar-cookies/

PS: Other favorite cookie recipes: maple sugar cookies and white chocolate tangerine tea cakes.