2015: Cranberry Cheddar Crisps

  • Chef: Mary Leverette
  • Ready in: 15 minutes plus baking time
  • Serves: 5 or more
  • Complexity: easy
2015: Cranberry Cheddar Crisps


  • 3/4 cup butter, softened
  • 2 cups sifted all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 16 ounces Rumiano Extra Sharp Cheddar cheese, grated
  • 1 cup dried cranberries
  • 2 tablespoons superfine sugar


Heat oven to 400 degrees F. Combine butter, flour, paprika, salt and cayenne and mix by hand until smooth. Add cheese and cranberries and knead together on parchment paper until well blended. Do not overmix. Roll dough thin (like pie crust) and cut into 2-inch circles. Place on ungreased baking sheets and bake for 4 to 6 minutes until faintly browned. Remove immediately to wire racks and sprinkle with superfine sugar. Allow to cool completely.

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