4 tablespoons butter, at room temperature
8 oz brick sharp cheddar, shredded
1 cup flour
1 teaspoon cayenne pepper
2 tablespoons water
Preheat oven to 375.
In the bowl of a stand mixer or in a large bowl using a hand mixer, mix together all ingredients until a thick dough forms.
Fill the cookie press fitted with a disk of your choice (I used the leaf from the fall disc set and the sunflower that came with the cookie press) with the dough.
Press dough 1 1/2 inch apart onto ungreased, unlined nonstick baking sheets. Bake 8-12 minutes or until set. Cool on cookie sheet 2 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container up to 2 weeks.
Yield: around 2 dozen crackers (this recipe can be easily doubled)
Note: if you do not have a cookie press. Roll the dough into small (1/2 inch) balls and flatten with a fork.
As I’ve mentioned before, I didn’t grow up using a cookie press or making spritz cookies so when I got one I did some experimenting. It turns out that you can use it to make more than just cookie! I came up with this cheddar cracker recipe (think Cheese Nips or Better Cheddars but spicy) that was not only super easy, made a good amount of crackers. They were great served with soup or eaten out of hand. So when you are making cookies this holiday season, take a break and make a batch of crackers instead. They make a great gift for those who love savory over sweet!