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Cheddar Cheese Crisps

1/2   cup (125 mL) butter (1 stick), softened
1/2   cup (125 mL) finely shredded sharp cheddar cheese (do not use pre-shredded cheese) (2 oz/60 g)
1/2   cup (125 mL) finely grated fresh Parmesan cheese (2 oz/60 g)
3/4   tsp (4 mL) dried dill weed
1   tbsp (15 mL) Dijon mustard
2   tbsp (30 mL) water
1 1/4   cups (300 mL) all-purpose flour
  1. Preheat oven to 375°F (180°C). In large mixing bowl, mix butter, cheeses, dill, mustard and water on low speed of electric mixer 30 seconds or until well blended. Add flour; mix just until flour is incorporated and dough pulls away from sides of bowl (do not over-mix).
  2. Fit Cookie Press with disk #4; fill with dough. Press long, continuous strips of dough across length of Cookie Sheet. Cut each strip into 1 1/2-in. (4-cm) rectangles. Using Mini-Serving Spatula, move rectangles 1 in. (2.5 cm) apart for even baking.
  3. Bake 10-14 minutes or until edges are light golden brown. Remove to cooling rack. Cool completely. Repeat with remaining dough.

Yield: About 5 dozen

Nutrients per serving: (1 crisp): Calories 30, Total Fat 2 g, Saturated Fat 1.5 g, Cholesterol 5 mg, Carbohydrate 2 g, Protein 1 g, Sodium 40 mg, Fiber 0

Cook's Tips: If using other disks, fit Cookie Press with desired disk; fill with dough. Press dough onto Cookie Sheet 1 in. (2.5 cm.) apart; bake 16-20 minutes or until edges are light golden brown.

Yield: About 3 dozen

Nutrients per serving (1 crisp): Calories 50, Total Fat 4 g, Saturated Fat 2.5 g, Cholesterol 10 mg, Carbohydrate 4 g, Protein 1 g, Sodium 65 mg, Fiber 0 g