Greet guests with a plate of these delicious crackers served with champagne or sparkling cider. Include roasted pecan halves, sliced pears and seedless grapes. (Suggestion: Keg Springs Winery Tickled Muscadine or Beachaven Winery Sparkling Apple Wine)
Ingredients
⅔ cup sesame seeds
1 cup all-purpose flour
½ teaspoon onion or garlic salt
¼ teaspoon dry mustard
⅛ teaspoon cayenne pepper
½ cup (1 stick) unsalted butter, softened
1 (8-ounce) package extra sharp
Cheddar cheese, shredded
Instructions
Spread sesame seeds on a rimmed baking sheet and place in the oven as it preheats to 350 degrees. Toast for 5–7 minutes, stirring halfway through. Remove from the oven and allow to cool.
Meanwhile, in a small bowl, stir together the flour, salt, dry mustard and cayenne. Set aside. In the bowl of an electric mixer, beat the butter at medium speed until light and fluffy, around 3 minutes. Stir in the cheese just until blended.
Add half of the sesame seeds to the flour mixture and stir to coat. Place the remaining seeds in a shallow bowl. Gradually add the flour mixture to the cheese mixture, stirring just until a dough forms. Roll the dough into 1-inch balls, then in the reserved sesame seeds.
Place 2 inches apart on ungreased baking sheets lined with parchment paper. Flatten with the bottom of a glass and bake 12 minutes or until the edges have browned slightly. Transfer to a wire rack to cool completely, then store in an airtight container until ready to serve.
Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/getting-ahead-of-the-holidays/