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Crackers

Cheddar Crackers

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 ½ cup plus 2 Tablespoons butter

8 oz sharp cheddar cheese, shredded (not processed or pre-shredded)

1 ½ cups all-purpose flour

½ teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon paprika

1/16 teaspoon baking powder (optional, if you prefer lighter cracker)

 

Preheat oven to 350 degrees.

Shred the sharp cheddar cheese and set aside.  In a medium bowl, combine flour, spices and baking powder. With an electric mixer, cream the butter. Add cheese and cream together until smooth. Add the flour mixture and mix until well combined.

Spoon the mixture into the press barrel, packing it in with the back of the spoon, eliminating air pockets as you add dough. Press onto ungreased cookie sheets (NOT nonstick) and bake for about 16-20 minutes or until edges begin to brown.

 

Herbed Cheese Crackers

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 ½ cup plus 2 Tablespoons butter

8 oz Monterey jack cheese, shredded (not processed or pre-shredded)

1 ½ cups all-purpose flour

½ teaspoon salt

¼  teaspoon garlic powder

¼  teaspoon basil

1/16 teaspoon baking powder (optional, if you prefer lighter cracker)

 

Preheat oven to 350 degrees.

Shred the Monterey jack cheese and set aside.  In a medium bowl, combine flour, spices and baking powder. With an electric mixer, cream the butter. Add cheese and cream together until smooth. Add the flour mixture and mix until well combined.

Spoon the mixture into the press barrel, packing it in with the back of the spoon, eliminating air pockets as you add dough. Press onto ungreased cookie sheets (NOT nonstick) and bake for about 16-20 minutes or until edges begin to brown.

 

Rubbed Sage “Stuffing” Flavored Crackers

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An Impress! Bakeware™ favorite!

 

½ cup plus 2 Tablespoons butter

8 oz Monterey jack cheese, shredded (not processed or pre-shredded)

1 ½ cups all-purpose flour

½ teaspoon salt

¾  teaspoon rubbed sage

¼  teaspoon onion powder

1/8 teaspoon celery seed

1/16 teaspoon baking powder (optional, if you prefer lighter cracker)

 

Preheat oven to 350 degrees.

Shred the Monterey jack cheese and set aside.  In a medium bowl, combine flour, spices and baking powder. With an electric mixer, cream the butter. Add cheese and cream together until smooth. Add the flour mixture and mix until well combined.

Spoon the mixture into the press barrel, packing it in with the back of the spoon, eliminating air pockets as you add dough. Press onto ungreased cookie sheets (NOT nonstick) and bake for about 16-20 minutes or until edges begin to brown.

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