Perfect for nippy weather: these nippy cheese crackers. Sandwich marmalade in the middle and make some brisk black tea to go with. Or if you don’t like marmalade–try them with cranberry, pomegranate or raspberry jam.
- 1/4 lb processed cheddar cheese in tubs from the refrigerated section
- 1/2 cup butter
- 1 cup sifted flour
- Allow cheese to stand at room temperature until soft. Cream cheese with butter until smooth. Add flour. Chill. Roll out on lightly floured board and cut with 2-inch cutter. OR pinch off balls of the dough and flatten in the palms of your hands. (It’s okay if these are a little uneven) Place on cookie sheet and prick crackers with a toothpick or bamboo skewer.
- Bake at 350 for 10 to 15 minutes until golden. Remove to baking rack and cool. Sandwich two crackers together with marmalade between. Serve with tea.