Saturday, May 19, 2012

Cheese Crackers ala Marilyn

Mmmm...cheese crackers

Over my few months of "membership" on Pinterest, I've noticed several recipes for home made cheese crackers.  Those actually do look to me like crackers.  You know, flat, crisp, salty.  These things you see here can only be loosely called "crackers," but it's what my mom has always called them, and so that's what I'm calling them here.  This is another one of those recipes from the kitchen of my mom Marilyn, that she made a lot when I was growing up.  I don't think there's ever been a written recipe, and it's another recipe whose history I have to ask her about.
These puffy, cheesy little snacks are so unique.  They're very cheesy, quite salty, and eaten warm, they are crisp on the edges and soft and chewy in the middle.  Oh, SO good.  My mom introduced them to the grandkids when they were little enough not to question, "What's in it?" and all of the kids who can eat wheat LOVE them (sorry, Owen).  My 9 year old son, Ezra, actually said today, "Mom, I think these are the best thing you've ever baked!"  Brownies held that title a couple of days ago, so we'll see how long the cheese crackers hold onto it.
If you like cheese and salt, and generally delicious home baked snacks, this is right up your alley.

Cheese Crackers ala Marilyn

Preheat oven to 400 degrees Fahrenheit.
Line a baking sheet with parchment paper or nonstick foil. (I think they can also be baked on an ungreased cookie sheet, but it's been a long time since I've done it that way.)
In a medium bowl, thoroughly mix the cheese spread, softened butter, and salt with a spoon.
Stir in flour until incorporated.
Scoop about 1 1/2 teaspoons of the dough and roll it into a ball.  Place balls 2 inches apart on prepared baking sheet.
Bake at 400 degrees for 11-12 minutes, or until edges are browned and cheese crackers are puffed and starting to brown on top.  Remove to a plate and allow to cool for a couple of minutes before attempting to eat.
Makes about 18 cheese crackers, depending on how big you make them.

Unbaked cheese cracker dough balls
Kraft Old English Cheese Spread


  1. These are delicious! I made them with Jules' gluten-free flour, and they turned out great!

  2. My mom has been making these as one of her "go-to" appetizers for at least 40 years. She'll make dozens of the balls ahead of time and not cook them, but pop them in the freezer (best if you place the balls on a cookie sheet first to freeze them, and then plac them in a ziploc freezer bag). Whenever she needs a quick appetizer, she just pulls them out of the freezer, bakes them in the oven and VOILA she's got a crowd pleaser!

    1. I love it, Stacey! Our moms must be from the same generation. It would be dangerous for me to have dozens of these things ready to go, though. I do like the freeze ahead plan though. I will keep that one in mind. :)

  3. If you have a cookie press, you can use it to make cheese straws from this recipe. Add a health dose of cayenne pepper for a bit of a zip!


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