Yield: 60 servings
|1 cup||Whole wheat flour|
|1 cup||All-purpose flour|
|4 tablespoons||(1/2 stick) butter or|
|⅔ cup||Jellied or whole berry|
|1||Egg white, lightly beaten,|
|For glazing the tops|
"Tart and tangy, these crackers capture the distinctive flavor of cranberries. Serve them with wine or apple juice as an ideal starter for a fall picnic. 325~F. 20 to 25 minutes Preheat oven to 325~F.
Stir together the flours and salt in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal.
Add the cranberry sauce and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to about ⅛ inch thick.
With a cookie cutter or a small glass, cut the dough into 2-inch circles. Prick all the way through each circle with a fork in 2 or 3 places. Bake for 10 minutes. Brush the tops with egg white and continue baking another 10 to 15 minutes, or until lightly browned and crisp. Cool the crackers on a wire rack. Yield: 50-60.
VARIATIONS: For a crunchier cranberry cracker, add ¼ cup Grape Nuts cereal or chopped, toasted walnuts with the flours. If necessary, add additional cranberry sauce.