Crackers are great with soup but a homemade savory cookies takes the points. And, such recipes can be adapted to whatever cheese or seasoning you have on hand.
Savory Cheddar Cookies
1 cup all-purpose flour
1/2 salt
1/4 teaspoon baking powder
1/2 teaspoon hot mustard powder
4 ounces sharp cheddar, grated finely
1 stick softened butter
Sift together the dry ingredients.
Blend together the cheese and butter until relatively smooth. Mix in the flour mixture by hand or with a dough blade with your mixer. Mix until it forms a ball.
Divide the dough in half, form each half into a cylinder, wrap in clear plastic wrap and refrigerate for a least three hour or overnight. (A great make-ahead idea that can be baked just before dinner or the arrival of guests)
Preheat oven to 350 degrees and line baking sheets with parchment paper. Remove cylinders of dough from the refrigerator (if you froze them, take them out 30 minutes early) and slice them into even discs and place about an inch apart on the prepared baking sheets. Bake for 12-15 minutes or until golden brown. Remove from oven and let rest on the baking sheet for ten minutes and then place on cooling rack.
These are nice to go with soup, salads, stews, or just for a lunchbox snack.
If you are gluten-free, Better Batter gluten-free ‘four’ mix or Authentic Foods – Steve’s GF Bread Flour works well, cup for cup.
Crazy Quilts, Catholics & Cookies 