Description Edit

These delicate, buttery crackers make excellent accompaniments to cocktails. After a few days they become somewhat softer but can be re-crisped in a 300°F, oven for 5 minutes.

Ingredients Edit

Directions Edit

  1. Preheat an oven to 375° F and grease two baking sheets. In a food processor, blend together butter and cheese until smooth.
  2. Add egg yolk, salt, and cayenne and blend until combined.
  3. Add flour and blend until mixture just forms a dough.
  4. Working in batches, transfer dough to a pastry bag fitted with a ⅞-inch-wide ribbon tip and pipe dough in long strips 2 inches apart on baking sheets. (Alternatively, working in batches, dough may be transferred to a cookie press fitted with a ribbon disk and pressed out in long strips 2 inches apart on baking sheets. Dough strips may break in places but repairs are not necessary, as strips will be cut later.)
  5. In a small bowl, whisk together the egg white and a pinch salt until just combined.
  6. Brush each strip of dough with some egg white and bake in batches in the middle of the oven until golden-brown, about 10 to 15 minutes.
  7. While crackers are still hot, slice diagonally into 1½-inch-long pieces and cool completely on racks. Serve warm and plain or with any appetizer or side dish. Crackers keep in airtight containers 5 days.
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