Best Cheddar Shortbread Bites Crackers Recipes

Cheddar Shortbread Bites (Crackers) image

Provided by Srb719

Time 24m

Yield 60 appetizers, 6 serving(s)

Number Of Ingredients 9

1 cup flour
1/2 cup land-o-lakes butter, softened
1/2 teaspoon salt
1 dash ground red pepper (cayenne)
2 cups land-o-lakes sharp cheddar cheese, shredded (1 8-ounce package)
1 egg white (optional)
1 tablespoon water (optional)
2 tablespoons poppy seeds (optional)
2 tablespoons sesame seeds (optional)

Steps:

Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms.
Add cheese; mix until a ball forms.
Shape dough into circle; wrap in plastic wrap.
Refrigerate 2 hours or overnight.
Heat oven to 350.
Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.).
Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes.
Place onto ungreased baking sheets.
If toppings wanted:.
Beat one egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
Variations: Shortbread bites can be topped with variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.

Cheddar Shortbread Bites image

Provided by diner524

Categories Cheese

Time 32m

Yield 60 shortbread bites, 6 serving(s)

Number Of Ingredients 9

1 cup all-purpose flour
1/2 cup butter, softened
1/2 teaspoon salt
1 dash ground red pepper (cayenne)
2 cups sharp cheddar cheese, shredded
1 egg white
1 tablespoon water
2 tablespoons poppy seeds
2 tablespoons sesame seeds

Steps:

Combine flour, butter, salt and red pepper in medium bowl; beat at medium speed until dough forms. Add cheese; mix until a ball forms. Shape dough into circle; wrap in plastic food wrap. Refrigerate 2 hours or overnight.
Heat oven to 350°F Roll out dough on lightly floured surface to 1/4-inch thickness. (It will be hard to roll at first, but will soften. Press together any cracks that form on edges of dough.) Cut dough with 1 1/2-inch cookie cutters or pizza cutter into desired shapes. Place onto ungreased baking sheets.
Beat egg white and water together in small bowl. Brush cut-outs with egg wash; sprinkle with seeds.
Bake for 12 to 15 minutes or until very lightly browned around edges. Immediately loosen from pan; let cool on pan.
Recipe Tip
Shortbread can be topped with a variety of other ingredients such as chili powder, seasoned salt, fennel seed or herbs.

Scottish Sharp-Cheddar Shortbread image

Provided by Tracey Seaman

Yield Makes about 30 savory cookies

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, at room temperature
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pinch of cayenne pepper
8 ounces extra-sharp white Cheddar cheese, finely shredded
1 cup unbleached all-purpose flour

Steps:

Using electric mixer fitted with whisk attachment, beat together butter, salt, black pepper, and cayenne at low speed just until blended. Add Cheddar and flour and mix at low speed just until smooth (do not overmix). Shape dough into disk, wrap in plastic wrap or waxed paper, and chill 30 minutes.
Arrange racks in upper and lower thirds of oven and preheat to 350°F. Line 2 large baking sheets with parchment paper.
On lightly floured surface, roll out dough to 1/4- to 1/8-inch-thick round. Using 1 1/2- to 2-inch round cutter, cut out rounds and arrange 1 1/2 inches apart on baking sheets. Reroll scraps if desired (rerolled scraps will be tougher).
Bake shortbread until lightly golden and beginning to brown on edges, about 13 to 15 minutes. Cool on sheets 5 minutes, then transfer to racks to cool completely.