CHEESE COCKTAIL CRACKERS

BETTER THAN CHEEZITS

Dorie Greenspan has a marvelous cookbook entitled AROUND MY FRENCH TABLE. It is filled with absolutely wonderful recipes, hints, suggestions and beautifully written anecdotes about her life in Paris.  We have not tried a recipe that has disappointed us.  Do your self and your taste buds a big favor and find this book.  We think it is one of the best cookbooks of its kind to come out since Julie Child (Bless the Lady!) appeared on the scene.  

This recipe is from a recipe in her book with a couple of changes.  These are full of cheese flavor with a tad of a kick from peppers.  Serve these with a nice glass of champagne; a lush red or a fruity white.  They go with almost anything, including a nice cold beer or ale.  They fall into the category of "Bet you can't eat just one!"

A VARIATION ON DORIE GREENSPAN'S

CHEEZ-IT-ISH CRACKERS

8 Tbsps unsalted butter (1 stick cold, cut into 18 to 20 pieces)

8 ounces EXTRA SHARP Cheddar, Gruyere, Comte or Emmenthal (1 1/2 cups packed, finely grated)

1/2 tsp sea salt

1/4 tsp freshly ground white pepper

1/8 tsp Aleppo pepper or cayenne (or a mixture of both)

1 cup plus 2 tbsps all-purpose flower.

Put the butter, cheese, salt, white pepper and Aleppo pepper (or cayenne, if using) in a food processor and pulse until the butter is broken up into uneven bits and the mixture forms small balls.  Add the flour and pulse until the dough forms moist little balls again or until dough comes together and everything is moist.

Turn out onto a work surface and knead gently until it blends into a fairly firm dough.  Divide in two and form each half into a log about 8" long and 1" thick.  Wrap in plastic wrap and chill for several hours or up to three days.  These may also be wrapped in foil and frozen.

Once the dough is chilled preheat oven to 350° and slice the dough into thin rounds and place the rounds on a parchment lined cookie sheet.  If frozen, allow to partially thaw then slice and bake.

Bake for 14 to 17 minutes or until lightly golden in color and firm to the touch.  Cool in a rack.

THESE ARE BEST SERVED WHEN COMPLETELY COOLED.