Christmas Gifts #13: Homemade cheese crackers

Mom emailed me this recipe last week.  She said the nephews declared them better than Cheez-Its.   Now, that is a 4-star  recommendation if I ever heard one!

I substituted whole wheat pastry flour for the refined white flour in this recipe.

Herb Cheese Crackers

½ c. butter
8 oz. Monterey Jack Cheese (Do not buy pre-grated.)
1 ½ c. whole wheat pastry flour
½ t. salt
¼ t. garlic powder
3/4 t. spices (dried oregano or dried basil or Italian Seasoning, or a combination of all three)

Preheat oven to 350 degrees.

Do not use pre shredded cheese—grate your own.

Mound o’ cheese

Cream butter with shredded cheese.  In a separate bowl, whisk together flour, salt, garlic, and spices.  Add to butter/cheese mixture.  Mix well.

A cookie press is necessary.  Place dough in cookie press and press onto cool very cold, ungreased cookie sheets.  Wash and cool cookie sheets between baking.  Cook for 10-15 minutes or until light golden brown.

The first batch wasn’t my best work.

Serve warm or cold.

I put my cookie sheets in the freezer for about 10 minutes before I found great success with my cookie press.

What to pair these crackers with for a great gift?     What about a bottle of the red stuff?  

But, they really don’t need any pairing.   They are that good.

I made some cheese straws, too. My hubby dubbed them “Cheese Doodles.”

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And for even more Christmas goodie ideas, check out last year’s Twelve Days of Christmas Treats.

Note:   Ann over at Cooking Healthy for Me posted some real Cheez-Its this week.   They look marvelous.  Please check out that recipe too.