Cheddar-Parmesan Crackers

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I Bought These Until A Recipe Finally Came My Way. My Only Suggestion? Mince Pecans & Work Into The Crackers.Best Crackers Home~Made Ever!

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Well, I tried to follow the recipe to a "t" but did have to make a few substitutions
- First, a countertop mixer was used, which was not a problem at all.
- A shreaded mixture of several lower fat cheeses was used with the parmesean.
-1 tsp dried rosemary, (maybe a bit more was ground to powder and added.
-The dough was rolled to about 2 inches in diameter.
-After chilling, small balls of dough were rolled and flattened to about 1/4 inch thickness and the size of a silver dollar.
-Baked for about 15 minutes.
--Will definitely make again..Quite yummy--
This is exceptionally easy. I have made cheese straws/ biscuits at Christmas that require a lot of rolling, etc with a very tough dough. This dough was easy to mix and manipulate with my hands.

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Very easy to make and very tasty.

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I rolled the dough very thin (1/16"-1/8" and used a quarter-sized (like the coin cutter to make small crackers. Baked ~10min and they were great.

If you are looking for a "cracker"-like texture like any crisp but flaky cheddar cracker on the market, this recipe will not provide that. This recipe will, however, provide a delicious, biscuit-like texture right from the oven. A great recipe, but maybe not the texture people like me were looking for when looking up "crackers." Try it out, very simple!

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This is one of my most favorite appetizer recipes of all time. I roll my dough out 1/4 inch thick and use fun cookie cutters for a more creative presentation. Cheese lovers beware - if you make this, you risk eating the entire batch in one sitting!

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These crackers are delicious. I sliced them very thin and baked a few minutes longer until golden. Also made them using pepper jack and were sooo good!

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These are not difficult to make, but they are nearly impossible to stop eating!

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My friends and family ate these quicker than I could make them! Cut them thin and cook a bit longer than suggested so they get nice and crispy!

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These came out a little thicker than a cracker, but were still quite good, and very easy. I think I will experiment by cutting the dough a bit thiner, and maybe a different cheese, but otherwise I really liked these.

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This is a great recipe because it's so easy to substitute other cheeses. I just made a batch and used smoked mozzarella instead of the cheddar. I stashed it in my freezer so that the next time I've got company, I've got a simple homemade hors d'oeuvre!