These are brilliant! I'd even add more red pepper next time. They taste a million times better than [insert name of commercially available cheese crackers] and has fewer ingredients than I have fingers. I used my stand mixer for the dough which works flawlessly. You don't end up with a ball like you would in a food processor but you can just form it with your hands.
Spicy Cheddar Appetizer Cookies
Photo: Jennifer Davick; Styling: Buffy Hargett
Yield: Makes 28 (3 1/2-inch) cookies or 72 (2 1/2-inch) cookies
More From Southern Living
1 Hour, 38 Minutes
- Preheat oven to 350°. Prepare dough, and turn out onto a well-floured surface; divide in half. Roll each half to 1/8-inch thickness. Cut with 2 1/2- to 3 1/2-inch assorted star-shaped cutters; place 2 inches apart on parchment paper-lined baking sheets. Bake 16 to 18 minutes; cool on baking sheets on wire racks 30 minutes.
- Note: Position cookie cutters closely together to cut out shapes; dough will be tough if rerolled.
Only you will be able to view, print, and edit this note.Add Note