‘Tis the season to indulge in special homemade treats, and these crunchy, savory crackers are sure to steal the show! Serve them alongside cocktails at any holiday gathering, package a batch as a thoughtful hostess gift, tuck them into a festive gift basket, or keep them all to yourself (after all, you’ve earned it!). These crackers are so irresistibly addictive, you might want to go ahead and make a double – or even triple – batch!
Pimiento Cheese Shortbread Crackers
Makes 50 crackers (The dough can be made ahead and frozen.)
INGREDIENTS
▸1 cup all-purpose flour
▸1/2 cup fine, plain white cornmeal
▸8 oz. (about 2 cups) extra-sharp cheddar cheese,
finely shredded
▸1/4 cup pimientos, well-drained and diced
▸1/4 cup fresh chives, chopped
▸1 Tbsp cornstarch
▸1/2 tsp kosher salt
▸1/2 tsp dry mustard
▸1/4 tsp black pepper
▸1/2 cup cold, unsalted butter, cut into 1/2-inch pieces
▸3 Tbsp water
TO MAKE
In a food processor, process the cheese and all dry ingredients until combined (about 5 seconds). Add butter and process until the mixture resembles wet sand (about 20 seconds). With the processor running, add water through the food chute; process until dough forms a ball (10-15 seconds).
Knead the pimientos and chives into the dough. Divide dough in half and shape each half into a 6-inch log, about 1 3/4 inches in diameter. Wrap logs individually in plastic wrap; chill for at least 1 hour or up to 2 days.
Preheat the oven to 350°F with racks in the upper and lower thirds. Unwrap logs and slice into 1/8-inch-thick rounds. On two parchment-lined baking sheets, place the rounds 1/2 inch apart.
Bake until the edges are golden brown (about 14 minutes), rotating the baking sheets top to bottom halfway through bake time. Cool crackers on baking sheets for 5 minutes, then transfer to a wire rack to cool completely (about 20 minutes).
Happy Holiday Snacking!
