Friday, November 4, 2011

Make This!!

Oh Cougar Gold Cheese, how do I love thee? Let me count the ways: 1) plain, right out of the can, 2) in macaroni & cheese, 3) in raspberry bars 4) in broccoli cheese soup 5) in biscuits and 6) in crispy cheese crackers.
Freshly opened can of Cougar Gold: does any other cheese compare?
I think not.

Cracker dough all ready for it's 4 hour rest in the fridge.

What did I do while waiting for the dough to chill?
Part of it was snuggle time with Remy.

After four hours - pure delicious, cheesy heaven from the oven.
Note: Make SURE you keep these crackers in an airtight container. I placed them in a gallon sized Ziplock bag which did not keep them crispy. The deliciously-crispy crackers from last night had vanished & in their place were soft & chewy cheese cookies. Lesson learned: either make & serve on the same day or keep them in an airtight container for sure!

Cheese Crackers from the November issue of Everyday Food

1/2 cup unsalted butter (room temp)
3 cups grated sharp cheddar cheese (I used Cougar Gold)
1 large egg
1 tsp Dijon mustard
1 tsp fine salt
3/4 tsp red pepper flakes
1 1/4 cups flour (spooned & leveled)

In a food processor, pulse together butter, cheese, egg, mustard, salt & red pepper flakes until smooth. Add flour & pulse until combined. Transfer dough to a work surface & form into a 2 inch wide log. Wrap in plastic wrap & refrigerate until firm, 4 hours (or up to 1 day).

Preheat oven to 350*. Slice dough into 1/4" rounds and arrange one inch apart on parchment lined sheet. Bake until edges are golden, 15-20 minutes, rotating sheet halfway through. Let cool completely on racks before serving. Store in an airtight container, up to one day). Makes 24.

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