PREP: 10 minutes CHILL: 1 hour BAKE: 15 minutes at 375°F MAKES: 15 dozen

Cheese Snack Crackers

What You’ll Need

8 oz. extra-sharp cheddar cheese, coarsely shredded

½ stick unsalted butter, softened (4 Tbsp.)

1 tsp. kosher salt

1 cup all-purpose flour

2 Tbsp. ice water

How to Make It

1. In the bowl of a stand mixer fitted with a paddle attachment, mix the cheese, butter, and salt. Add the flour and mix on low (dough will be pebbly). Slowly add the water and mix as the dough forms a ball.

2. Pat the dough into a disk, wrap with plastic wrap, and refrigerate 1 hour.

3. Preheat oven to 375°F. Line two baking sheets with parchment paper. Divide the dough into two pieces. Place between two pieces of parchment paper or waxed paper and roll each into a very thin (⅛ inch or less) 10×12 inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares; transfer to the prepared baking sheets. Use a skewer to poke a hole in the center of each cracker.

4. Bake 15 to 17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers can cause them to burn quickly. Immediately transfer the crackers to wire racks to cool. If desired, sprinkle with additional kosher salt.

PER 12 CRACKERS: 119 cal., 8 g fat (5 g sat. fat), 24 mg chol., 229 mg sodium, 7 g carb., 0 g fiber, 5 g pro.

Using a fluted pastry cutter, cut the dough rectangles into small squares. If you don’t have a pastry cutter, use a pizza cutter instead.