You can freeze these little cheese crackers and reheat them in the toaster oven until they start to sizzle. They're a great appetizer too. I love to make a bunch and freeze them. Then you can reheat them in a toaster oven until they are hot and crisp.
You can vary the cheese you use. Use a combination of Colby and Monterey jack, or try Havarti or Swiss in place of the cheddar cheese. Add some whole wheat flour in place of some of the all purpose flour, or add some finely chopped nuts. This recipe can be varied!
Serve these little crackers with soup or as an after school snack. They are better for you than purchased crackers, without all of the artificial ingredients and colorings almost all purchased crackers are made with.
- 1/2 cup butter (softened)
- 2 tablespoons cream cheese (softened)
- 2 cups cheddar cheese (grated)
- 1 1/2 cups flour
- 1/2 tsp. salt
- 1 tablespoon chives (dried)
Preheat the oven to 350°F.
In a medium bowl, combine the butter, cream cheese, and cheddar cheese. Mix together with a spoon until well blended.
Add the flour, salt and chives to the butter mixture and mix until blended.
Form the dough into 3/4" balls and place on ungreased cookie sheets. Flatten the balls using the bottom of a drinking glass or with the tines of a fork until it's about 1/4' thick.
Prick each cracker several times with a fork.
Sprinkle with a little salt, if desired.
Bake the crackers at 350°F for 12 to 17 minutes until they are very lightly browned around the edges. Remove the crackers to a wire rack and cool.
These reheat very well in a toaster oven, because I like my crackers hot! Just place on a piece of foil in the oven and heat until they are sizzling.
To freeze, place on cookie sheet until frozen solid. Then place in heavy duty ziplock freezer bags, label, and freeze for 3 to 4 months. Thaw at room temperature, then reheat in toaster oven or oven until hot and crisp. Or reheat straight from the freezer in the toaster oven!