For the holidays I like to make star-shaped buttery vanilla spritz cookies topped with Hershey's kisses aka "Nipple Cookies" but my current obsession with savoury cookies (they go better with booze!) led me to this recipe for savoury cheddar spritz crackers.
This recipe also gives me further justification for the cookie press that has been sitting in my pantry and comes out only at the holidays.
These are a spicy cheesy cookie, made with cheddar and a healthy dose of Worcestershire and Tabasco sauce. Spritz or cookie press cookies are a bit of a pain to make because you need to get into a bit of a rhythm with the cookie press. Too much pressure results in squished cookie blobs and too little the cookies will burn and the shape won't be perfect. I tried experimenting with a different design rather than delicate star shapes, because these shortbread don't taste dainty and I think the waffle pattern I chose is more fitting to a boldly flavoured spicy cookie.
Cheddar Spritz Crackers
Makes: about 8 dozen cookies
- 1 lb sharp cheddar or aged swiss finely shredded
- 1/2 cup butter, softened
- 2 teaspoons worcestershire sauce
- dash of hot red pepper sauce
- 1-1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon paprika
- Preheat oven to 375 degrees F. In a medium bowl, cream cheese, butter, Worcestershire sauce, and hot red pepper sauce until smooth.
- In a separate bowl, mix flour and seasoning together.Gradually add in to cheese mixture. Mix until dough forms a smooth ball.
- Shape dough into small logs and place in cookie press. Using desired shape, press shapes onto cookie sheets. Bake 10-12 minutes or until lightly golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from from sheet and continue to cool on rack.