- Thick cookie sheet
- Plastic cutting board
- Measuring spoons
- Cheese grater
- Measuring cups
- Medium mixing bowl
- Pastry blender
- Small bowl
- Egg separator
- Rolling pin
- Cookie cutters
- Wire rack
- Nonstick cooking spray
- 3/4 cup all-purpose flour, plus 3 tablespoons for dusting cutting board
- 1/3 cup finely grated reduced-fat sharp cheddar cheese, firmly packed
- 2 tablespoons butter, chilled
- 2 tablespoons fat-free cream cheese
- 1/4 teaspoon salt
- 1 large egg yolk
- 3 tablespoons ice water
- Kosher salt, optional
How to Make It
Preheat oven to 400º. Coat the cookie sheet with nonstick cooking spray. Dust the cutting board with 3 tablespoons flour.
Place the 3/4 cup flour, cheddar cheese, butter, cream cheese, and salt in a medium mixing bowl. Using a pastry blender, blend until the mixture looks like a cross between Rice Krispies and cookie crumbs.
Place the egg yolk in a small bowl; add ice water and blend. Pour into cheese mixture; combine with a fork or your hands until it forms a ball.
Roll the dough around on cutting board; flatten it with your hands. Roll it out until it's about 1/4 inch thick. Cut into shapes using cookie cutters. Arrange the shapes on cookie sheet.
Lightly spray tops of crackers with cooking spray, then sprinkle with kosher salt, if desired. Bake until lightly browned, about 8 to 10 minutes. With a spatula, transfer to a wire rack to cool. The crackers will keep for up to two weeks refrigerated in a tightly sealed container.