Country Living (USA)

Ched­dar Holly Crack­ers

- Food · Comfort Food · Cookies · Eggs · Vegetarian Recipes · Baking · Cooking · Recipes

WORK­ING TIME 1 hour TO­TAL TIME 2 hours, 30 min­utes (in­clud­ing chill­ing and cool­ing) MAKES about 4 dozen 3/4 cup un­salted but­ter, at room tem­per­a­ture

8 ounces ex­tra-sharp Ched­dar,

grated (about 2 cups)

2 tea­spoons finely chopped fresh rose­mary

1/2 tea­spoon kosher salt 1/2 tea­spoon fresh black pep­per

2 cups all-pur­pose flour, spooned and lev­eled, plus more for work­ing

1. Beat but­ter and Ched­dar with an elec­tric mixer on medium speed un­til com­bined. Add rose­mary, salt, and pep­per, and beat to com­bine. Re­duce mixer speed to low and grad­u­ally beat in flour, then 1 ta­ble­spoon cold wa­ter, mix­ing just un­til in­cor­po­rated, 30 sec­onds (add an ad­di­tional ta­ble­spoon wa­ter, 1 tea­spoon at a time, if needed).

2. Roll the dough be­tween two sheets of parch­ment to 1/4-inch thick­ness. Re­frig­er­ate un­til firm, at least 1 hour or up to 3 days.

3. Pre­heat oven to 375°F. Line two bak­ing sheets with parch­ment pa­per. Cut out cook­ies with var­i­ous-sized small floured holly leaf cookie cut­ters; trans­fer to pre­pared bak­ing sheets, spac­ing them 1 inch apart.

4. Bake un­til firm and lightly golden around the edges, 8 to 10 min­utes. Let cool on bak­ing sheets 1 minute, then trans­fer to wire racks to cool com­pletely.

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