Happy October 1st! I can’t believe it is already October. In celebration of the month of Halloween, I made these pumpkin-shaped cheddar cheese crackers. The husband calls them “cheese cookies” because they look more like cookies than crackers. I guess I could have rolled the dough thinner to make them look more like cheddar cheese crackers, but I also like their plumpness. You can get creative with the shapes you want for your cheese crackers. These pumpkin-shaped crackers make a fun appetizer recipe for a Halloween party, and they go really well with soup! I found a recipe for cheddar crackers on the Wilton website, and I have to admit I was worried about using Worcestershire sauce in my crackers (isn’t that for meat?!), but I loved how they came out – super flavorful and cheddar cheesy!
What did everyone do this weekend? I went out in North Beach for the first time, and it was a lot of fun. I also saw Looper, which was pretty good! I am usually not a fan of “shoot ‘em up” movies, but this one had some great twists and an interesting story.
OK, back to these cute pumpkin cheddar crackers…
- 8 oz sharp cheddar cheese (about ½ a block), shredded
- 4 tbsp butter, softened
- 1 tbsp Worcestershire sauce
- ¾ cup all-purpose flour
- Pinch cayenne pepper
- ¼ tsp salt
- ½ tsp paprika
- Preheat oven to 375 degrees F.
- Shred the cheese by hand with a cheese grater.
- Cream the shredded cheese, butter, Worcestershire sauce and seasonings together until smooth in a standalone mixer with paddle attachment.
- Gradually add the flour to cheese mixture until well-blended.
- Flour hands and shape dough into a ball.
- Use a floured rolling and roll dough out to desired thickness (thinner will give best results).
- Use a knife or cookie cutter and transfer shapes to an ungreased baking sheet.
- Bake about 12 minutes or until turning slightly golden brown.
- Remove from oven let stand a few minutes before transferring to a wire cooling rack.
Recipe adapted from Wilton Cheddar Cheese Crackers
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