Southern Cheese Spritz Crackers
Southern cheese spritz crackers are melt-in-your-mouth amazing. Each bite of these tasty morsels is brimming with buttery cheesy goodness.
Servings: 48 crackers
Calories: 36kcal
Equipment
- Food Processor
- Cookie Press
Ingredients
- ½ cup (1 stick, 4-ounces) unsalted butter, room temperature
- 1 cup (4-ounces) shredded extra sharp cheddar cheese, room temperature
- 1 ½ teaspoons baking powder
- ½ teaspoon fine sea salt
- ⅛ teaspoon cayenne pepper
- 1 cup (5-ounces) all-purpose flour (See Tip 1)
Instructions
- Preheat oven to 350°F.
- Place butter, cheese, baking powder, salt, and cayenne pepper in the bowl of a food processor fitted with a steel blade. Pulse 8 to 10 times, or until ingredients are fully incorporated. (See Tip 2)
- Add flour; pulse 8 to 10 times until flour is fully incorporated (the mixture will be crumbly at this point). Process for 10 seconds or until a dough forms.
- Fill the tube of cookie press fitted with a decorative disk with dough. (See Tips 3, 4, and 5)
- Spritz dough onto an unlined and ungreased baking sheet. Bake in preheated 350°F oven for 16 to 17 minutes, or until the edges of the crackers are lightly browned.
- Remove from oven; transfer to a wire rack to cool completely. Store in an air-tight container.
- Yield: 48 crackers.
Video
Notes
- It's important to weigh the flour to ensure the proper consistency of the dough. I use Julia Child's rule of thumb that 1 cup of flour weighs 5 ounces.
- If you don't have a food processor, you can mix the dough with an electric mixer.
- My cookie press is the Oxo Good Grips Cookie Press.
- I used a small ice cream scoop to fill the cylinder of the cookie press with the dough.
- If you don't have a cookie press, you can use a pastry bag fitted with a 1-M star tip to form the crackers.
Nutrition
Calories: 36kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 73mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Calcium: 18mg | Iron: 1mg