Cranberry crunches

Yield: 60 servings

Measure Ingredient
1 cup Whole wheat flour
1 cup All-purpose flour
¼ teaspoon Salt
4 tablespoons (1/2 stick) butter or
Margarine, softened
⅔ cup Jellied or whole berry
Cranberry sauce
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.

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