This cheesy twist on the classic icebox cookie is perfect for the holidays, thanks to a simple dough that comes together in a matter of minutes and that can be kept in the fridge (or freezer) so you can make a fresh batch whenever it's needed.
- 1 cup grated sharp cheddar cheese
- 3/4 cup all-purpose flour
- 1/4 cup semolina flour
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/4 tsp cayenne pepper
- 4 tbsp unsalted butter, softened
- 2 tbsp cold water (or more, as needed)
- In the bowl of a food processor, combine cheddar, flour, semolina, salt, mustard and cayenne. Pulse 4-5 times to combine, then add the butter and pulse 7-10 times or until the mixture is coarse and crumbly.
- With the processor running on low, add the water and process until the dough comes together into a ball. (If it looks too crumbly, add more water 1 tsp at a time until it comes together.)
- Transfer dough to a large piece of plastic wrap or parchment paper. Roll into a 10-inch long log, then wrap up and twist ends to enclose tightly. Chill until the cookie dough is quite firm, about 1 hour.
- When ready to bake, preheat oven to 325F and line a large baking sheet with parchment paper.
- Slice the chilled log into 1/4-inch thick slices. Arrange on the prepared baking sheet, spacing 1/2" apart, and bake in preheated oven for 25-35 minutes or until the crackers are golden brown and firm in the center. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool off completely.
Preparing in Advance: You can prepare the dough in advance and store in the refrigerator for up to 2 days, or transfer to an airtight freezer bag and frozen for up to 2 weeks then thawed. If you freeze the dough, let it sit at room temperature for about 30 minutes (or until it is firm but easily sliceable), then slice and bake as usual.
- Category: Appetizer
- Method: Baked
- Cuisine: Canadian