caterina cacciatore

these were so good i wdnt let myself eat them all up at once / as they dwindled down to a precious few i rationed myself to 2 or 3 and then 1 or 2 and then only one was left *

preheat oven 450'

1 and 1/2 sticks butter (12 TB)
soften to room temperature
then beat at high speed until fluffy

add 1 and 1/2 cups finely shredded cheese
i have used Jalapeno Jack / cheddar / monterey jack
whatever is in the cheese drawer but prolly not soft
moist cheeses

(jalapeno jack was a big hit)

okay / add the cheese to the butter / mix well

then add 1/4 cup parmigiano (parmesan)

when that is all mixed and using your hands
work in 1 and 1/2 cup All Purpose flour that
has 1/2 tsp salt and 1/4 tsp cayenne (0r to taste)

form the dough into a ball and divided into four
and pat each into a round or a square / wrap in
plastic stuff and put in the refrigerator
for 2-3 hours or until they are the way you like
them to roll out

roll each dough ball or square out on a floured surface
1/16 th of an inch thick / cut out with cookie cutters or
free style knife work / a pizza cutter works great for
spontaneous cracker shapes

you can make them look like Cheddar CheezIts (poke
little holes in them)

Hi Ho's or Ritz !

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* (indicates foot note) i made some with spelt and amaranth flower instead of unbleached organic all purpose / they were drier / the grains soak up more moisture / so i think one might use some soft or moist cheese along with one of the others / like some ricotta with mexican enchilada cheese / toss in some dried chilis or leave untrammeled or seasonings you like / can be a mild tasting cheese too

spelt and amaranth didnt make satisfactory crackers but they make fabulous Crumbles / i used them as croutons for the SPinach Soup /

nice crunchy cheesey butter topping for .... oh .... lots of stuff