28 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 4

A crispy cheesy cracker that is very similar to the one that you grew up with -- but with a few additions (or not), they can be a wonderful appetizer. But watch out, they are addictive.

PJP
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

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  • Place the flour, Cheddar cheese, butter, salt, and cayenne pepper into the work bowl of a food processor, and pulse until well mixed, about 10 times. Scrape the mixture out onto a well-floured work surface, and gather the dough into a ball. Roll the dough out into a 1/8-inch thick layer. If dough is too sticky, refrigerate for about 15 minutes before rolling. Cut the dough into shapes with a biscuit cutter, cookie cutter, or ravioli cutter. Gently lay the cut-out crackers onto the parchment paper.

  • Bake in the preheated oven just until the crackers start to turn golden brown at the edges, 11 to 13 minutes. Allow to cool on the sheet for about 10 minutes before removing to finish cooling on racks.

Cook's Note

Optional: instead of cayenne pepper, use 1/4 to 1/2 teaspoon of freshly ground black pepper.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

134 calories; 9.4 g total fat; 27 mg cholesterol; 179 mg sodium. 8.1 g carbohydrates; 4.3 g protein; Full Nutrition


Reviews (23)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/16/2011
No matter how I tried to resist the pull to use a substitution I simply could not wait another day to make these with a pack of gruyere I had in the fridge. The recipe sounds so easy and delicious and so it is! The making was mess-free I used the smallest cookie cutter I had and transferred the crackers to the parchment with a butter knife to avoid breaking them. They turned out beautifully crispy and golden (the ones rolled thinnest were the best) and the backgound wiff of cayenne pepper complimented ever so delicately to the aroma and taste. Mmmm... Will make again. And again.
(38)

Most helpful critical review

Rating: 3 stars
12/14/2011
I cajunized this recipe because I was trying to recreate the ones I had as a kid. The original recipe was way too dry! I added about 1/2 a carton of Philladelphia Cooking Cream. I also added 1/2 tsp black pepper. I cut them thicker so they wouldn't be so crispy and would have more of a cookie consistency.
(10)
28 Ratings
  • 5 star values: 14
  • 4 star values: 10
  • 3 star values: 4
Rating: 5 stars
07/16/2011
No matter how I tried to resist the pull to use a substitution I simply could not wait another day to make these with a pack of gruyere I had in the fridge. The recipe sounds so easy and delicious and so it is! The making was mess-free I used the smallest cookie cutter I had and transferred the crackers to the parchment with a butter knife to avoid breaking them. They turned out beautifully crispy and golden (the ones rolled thinnest were the best) and the backgound wiff of cayenne pepper complimented ever so delicately to the aroma and taste. Mmmm... Will make again. And again.
(38)
Rating: 5 stars
01/23/2012
Instead of white flour I used wheat- they don't look the best but I love whole wheat flour. Instead of 1.5 all purpose flour I used 1c. 3TBSP of wheat flour. I doubled the cayenne pepper and they are delicious! I think next time I'll try using less butter to cut fat and calories. I also added a little milk because the dough was dry at first. A tip for rolling them- if you don't mind how they look I placed the dough on the baking sheet (no parchment paper just oil/non stick spray) and smashed it as flat as I could with my hands. Then I put plastic wrap on top of it and rolled it to avoid having the dough stick to the roller. After it was flat (remember it's already on the baking sheet) I cut them into little squares. I also dashed salt on them like real Cheese Nips. After they were baked and a little crispy I retraced the lines with the knife and voila little square cheese nips! Even though I changed the recipe a bit they are delicious and now with the added benefit of wheat flour!
(27)
Rating: 4 stars
01/07/2012
These are very good and easy to make. I did not want to mess with the cookie cutters and having them break so I shaped mine into 2 round logs and chilled in the fridge for about an hour. Then I sliced them into 1/4 inch rounds and baked. Who would have thought cheese cookies. Next time I'm going to double the cayenne pepper.
(25)
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Rating: 4 stars
07/20/2011
This is one of those recipe you make just to say you tried it. It is like making homemade ketchup or marshmallow fluff. Both are common and cheap grocery store shelf staples. I decided to make a 1/2 recipe to try it. They really did taste like Cheese Nips from the grocery store. The texture was a little harder like a homemade cracker but the taste was similar. I only had whipped dairy butter and low fat cheese but they ended up working with no problem. My issue I have with the recipe is I made only 1/2 recipe but it still took 2 hours to make. It was really time consuming to roll just the one ball of dough out repeatedly to 1/8" thick and cut small crackers out of it. A regular cookie cutter although quicker would have been way too big. I broke the dough into 4 pieces to work with it and rolled it on a plastic cutting board. I didn't need the extra flour to roll it out. I ended up yielding about 1 1/2 cups of small crackers. They did taste better than expected just a lot of work but fun to try to make anyway.
(21)
Rating: 5 stars
08/26/2012
This was a really good recipe. I used cheddar and parmesan and swiss and also added about a tablespoon of beer and then cracked black pepper instead of cayenne. The taste was very good. Im sure every body else knows this but I discovered that most cookie presses have an attachment for this sort of cracker/cookie. (surprise!) For me this ones a keeper. Ill definitely make them again.
(16)
Rating: 3 stars
12/14/2011
I cajunized this recipe because I was trying to recreate the ones I had as a kid. The original recipe was way too dry! I added about 1/2 a carton of Philladelphia Cooking Cream. I also added 1/2 tsp black pepper. I cut them thicker so they wouldn't be so crispy and would have more of a cookie consistency.
(10)
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Rating: 4 stars
02/04/2012
I found these to taste more like a biscut than a cracker. I would have liked more of a cheese flavor. If I try again I would refrigerate in a log and then slice with dental floss as thin as I could get them.
(10)
Rating: 5 stars
03/03/2013
I followed the recipe. This is why I gave it a 5 star. Several people said the crackers took a while to make I disagree. It's quick! (I'm potty training a 2-year old don't have time to be in the kitchen.) I did it in two steps. First combine the ingredients and threw the dough in a zip lock bag and put in the refrigerator. (That took 10mins tops!) Second when my son was taking his nap I rolled out the dough used cookie cutters and popped it in the oven. (2 large cookie sheets made all the crackers.) So that was 30mins of baking. In my opinion they were amazing but the son didn't like them. I wouldn t say they were hot but the crackers do have a little kick 2 seconds after you eat it. (Enough kick that they son spit it out and wanted a drink.) I made a second batch for him using regular pepper instead of cayenne pepper. I also ran out of real butter and used spreadable butter. FOLLOW THE RECIPE! Don t substitute the butter! Instead of being crisp/flaky they are chewy. They are still edible but they just don t have the cracker texture.
(8)
Rating: 4 stars
08/06/2011
Delicious but I agree they are time consuming. A good thing to make when you feel like baking but want something savory:)
(8)