Originally Published October 10, 2015 by Susie the Disk Designer
Here’s a quick little snack idea just in time for Halloween!
Pumpkin shaped cheddar cheese crackers made with a cookie press.
Simple, quick, and easy, these light and airy crackers make a festive, cheesy lunchbox or party snack.
Here’s how to quickly whip up a batch.
You’ll need a cookie press, the Pumpkin and Jack-O-Lantern Disks, and ungreased cookie sheets.
(*NOTE: As of our 2019 Re-Opening our new disks are made of a solid white material, but the designs are exactly the same, and press identically.)
Gather your ingredients.
½ cup plus 2 Tablespoons butter, softened to room temperature
8 oz sharp or extra 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°F
In a medium bowl, combine flour, spices and baking powder.
Grate the cheese. You MUST grate your own cheese! Pre-shredded cheese contains anti-caking agents that will prevent the cheese from combining well with the butter. It won’t work!
For this batch I used extra sharp cheddar. Don’t worry if you don’t normally like your cheddar extra sharp. Combining it with the butter and flour mellows the flavor, so to get a satisfyingly cheesy cracker, you need to use at least sharp cheddar. Extra sharp deepens the flavor even more. Yum.
Cream the butter very, very well. I like to set the electric mixer on “whip” and cream it like I am making frosting.
Add the grated cheese to the creamed butter. Cream it until the mixture turns light orange with just small bits of solid cheese remaining.
Slowly add the flour mixture with the mixer on slow speed. The dough will appear crumbly. You might think it is not coming together correctly but it is. When you’ve combined it well with the mixer, switch to your hands and squeeze it and you will feel it come together into a stiff dough.
Place the dough into your cookie press and pack it in with the back of a spoon, removing air pockets as you go.
Press onto very clean, ungreased cookie sheets. This dough can be tricky, but worth the results.
Some things to note about pressing this dough:
- It is stiff. I mean really stiff. Far stiffer than I ever recommend for cookies! But to make a good cracker, that’s how it has to be. Be patient pressing this dough.
- Try pressing more than one click (if you have a one click-per-cookie type press) per cracker, and if your press design allows it, keep one hand on top of the plunger to gently help press down.
- The first few crackers will be the hardest to press. Press hard, but please don’t break your press! I haven’t broken one (or a disk) with his recipe, and I don’t want you to, either!
- It is pretty greasy and has a little trouble sticking to the pan. Don’t worry, just press hard (you can sometimes even pull them off the bottom of the press and place them on the cookie sheet- the dough is stiff enough to hold shape). Pressing in a steady rhythm helps.
Bake for about 16-20 minutes or until edges begin to brown.
Happy Halloween and as always, thanks for stopping by and Happy Baking!
Disk Designer/Co-Owner at Impress! Bakeware, LLC
“Get creative with your cookie press!”
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The Halloween Disk set: