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Cracker Spoons with Creamy Pimiento Cheese

Photo: Jennifer Davick; Styling: Lydia Degaris Pursell
Hands-on time 25 mins
Total time 1 hr, 20 mins
Yield Makes about 5 dozen
For less than $2, a super-cute teaspoon-shaped cookie cutter makes down-home pimiento cheese party ready.


  • 1 1/2 (14.1-oz.) package refrigerated piecrusts
  • 1 egg white, beaten
  • 3/4 teaspoon seasoned salt
  • Parchment paper
  • Creamy Pimiento Cheese
  • Garnishes: diced pimiento, chopped fresh chives

How to Make It

  1. Preheat oven to 400°. Unroll piecrusts; brush with egg white, and sprinkle with seasoned salt (about 1/4 tsp. per crust). Cut dough into shapes using a 4 1/2- or 5-inch teaspoon-shaped cutter. Place cutouts 1 inch apart on parchment paper-lined baking sheets.

  2. Bake, in batches, at 400° for 9 to 11 minutes or until lightly browned and crisp. Remove from baking sheets to a wire rack, and cool completely (about 20 minutes). Store in an airtight container 1 day, or freeze up to 2 weeks.

  3. Spoon Creamy Pimiento Cheese into a zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe pimiento cheese onto end of each spoon.