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Cheddar Cheese Spritz Crackers Recipe


Cheddar Cheese Spritz Crackers will be the highlight of your holiday snack table. You press the festive shapes just like you would your spritz cookies. Our recipe makes it easy to do!
Makes: About 8 dozen crackers.
Skill Level: None
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Step 1

*Do not use pre-shredded cheese.

Step 2

Preheat oven to 375°F. In a medium bowl, cream cheese, butter, Worcestershire sauce and hot red pepper sauce until smooth. In separate bowl, mix flour and seasonings together. Gradually add to cheese mixture. Mix until dough forms smooth ball. Shape dough into small logs and place in Cookie Master? Plus. Using desired disk, press shapes onto ungreased cookie sheet. Bake 10-12 minutes or until lightly golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet and continue to cool on rack.

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Ingredients

Products

natural cheddar (not processed) sharp cheddar or aged Swiss cheese

1 pound natural cheddar (not processed) sharp cheddar or aged Swiss cheese (, finely shredded)

butter

1/2 cup butter (softened)

Worcestershire sauce

2 tablespoons Worcestershire sauce

hot red pepper sauce

dash hot red pepper sauce

all-purpose flour

1 1/2 cups all-purpose flour

salt

1/2 teaspoon salt

paprika

1 teaspoon paprika

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$39.99

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Cheddar Cheese Spritz Crackers is rated 4.9 out of 5 by 7.
Rated 4 out of 5 by from Delicious My first attempt ended up too dry. I added 2tbsp. Butter to the mix but then I couldn’t get the dough through the press. I ended up using the press to keep them round and slicing them 1/4” thick. They were delicious.
Date published: 2017-12-19
Rated 5 out of 5 by from These are TOO good. I used the ridged insert but there were no ridges--who cares? So, if you are wanting to retain shape, you might want to freeze them on the cookie sheet then pop them into the oven. I'm wondering about adding herbs to the next batch....
Date published: 2014-05-25
Rated 5 out of 5 by from These were easy to make! I took the advice of one of the reviewers about using toasted sesame seeds. I also used sriracha sauce in the recipe as well as putting a dot of the sauce on the pressed cookies for a little extra spice. Also I experimented with placing the sheet of unbaked cookies outside in the cold (or in the fridge) because my first batch spread a lot and didn't retain the shape very well. The chilled batch retained their shape and tasted just as good!
Date published: 2013-12-24
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