Cowboy crackers

Yield: 48 Servings

Measure Ingredient
2 Bags (1 3/4 oz each) mesquite-flavored potato chips
3 ounces ( 3/4 cup) Chihuahua or Monterey Jack cheese; shredded
6 tablespoons Unsalted butter; chilled, cut in 6 pieces
2 cups All-purpose flour
1 teaspoon Dry mustard
⅛ teaspoon Salt
4 tablespoons Ice water

Preparation time: 30 minutes. Chilling time: 30 minutes. Cooking time: 8 to 10 minutes.

1. Crush potato chips in a food processor or blender until fine. Add cheese and mix until cheese is finely chopped.

2. If using a processor, add butter and process briefly until it is chopped to the size of small peas. Add flour, mustard and salt and process just to combine. Remove the cover and sprinkle the water evenly over the dough. Process just until dough clumps together.

3. Or to finish the dough by hand, transfer cheese and potato chips to a mixing bowl. Add butter and mix with a pastry blender until butter is the size of small peas. Add flour, mustard and salt and mix to combine. Add water and mix with a fork to form a dough. 4. Transfer dough to a large plastic food bag. Working through the bag, shape the dough into a ball; flatten into a disk. Refrigerate until it is firm enough to roll, about 30 minutes.

5. Heat oven to 400 degrees. Roll dough to a uniform thickness of ¼-inch or slightly less. Cut into shapes with a cookie cutter. Transfer to ungreased baking sheet. Bake until golden, 8 to 10 minutes. Transfer to a wire rack to cool. Store in airtight containers.

By Pat Dailey, Staff Writer, Chicago Tribune 11/11/93.

Posted to TNT recipes, 8 Jan 97 From: "Jenny S. Johanssen" <johanssen@...> Date: Wed, 08 Jan 1997 18:01:28 -0900

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