Bite-size, savory cheddar cheese crackers, cut with mini-leaf cookie cutters for the perfect fall snack.
When fall rolls around I find myself tugged back in to the kitchen. I find that I’m more inclined to prepare more (relatively) elaborate meals than the salads and grilled meats of our summer fare. And while I don’t pull out my mixer too often during the summer months, that appliance is just getting warmed up for the baking that will start soon and continue through Christmas.
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Recently, I spied this set of mini-autumn leaf cookie cutters and began to noodle ways to put them to good use. I know I will be using them to decorate my pies for Thanksgiving, but I was anxious to try them out beforehand.
A quick batch of these Cheddar Cheese Crackers was the perfect medium.
I played around with recipes and ultimately decided upon a variation of one of Martha Stewart’s recipes. It’s basically a pie dough with cheese and savory spices. You could very easily make alterations…after they were in the often I thought…”hmmm…I should’ve added a pinch of onion powder!”
Like any pie dough, process it as little as possible. The more it is processed and handled, the tougher the dough becomes.
A sprinkle of paprika, smokey or sweet, adds a touch of autumn red to the leaves.
These cheddar cheese crackers are delicious on their own and would be perfect for a fall gathering or tailgate party. But I can also see using them as ‘croutons’ in your favorite tomato soup. If you are looking for a delicious tomato soup that is low fat and dairy free, check out my recipe here. You may be surprised at what I used to make it so rich and creamy without the cream.
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