Fall Cheese Crackers

It's fall in South Georgia, and it actually feels like it!  Low's in the 50's and highs in the low 70's. Aubrey and I had some girl time this weekend for the first time since we moved to Bloomingdale, GA.  We went shopping twice, watched UGA win another game, and saw Alexander and the Terrible, Horrible, No Good, Very Bad Day at the movie theater.  We did sneak in some stove top popcorn...oil, popcorn and salt...that's all we need!  Aubrey keeps asking for cheese crackers,  so we decided to make some tonight. We used out mixer attachment with the "NINJA" (c).  Here are the results.

Recipe:
1 Cup whole wheat all-purpose flour
3/4 tsp salt
4 T cold unsalted butter
8 oz shredded sharp shredded cheese
3 T water

Directions:
Put flour, salt, and butter in NINJA mixer (or food processor), and blend to crumbles

 Add cheese a little at a time, and blend after each addition.

                                                                               Pour out and leave in refrigerator for at least 2 hrs.

WAIT......WAIT.....WAIT





After 2 hours, roll out dough to about 2-3 cm.  Use desired cookie cutters, or cut shapes with knife.



Bake for 12-18 minutes depending on thickness.  They are ready when they look crusty around the outside. Wait to cool before eating, or they will be a little gooey on the inside.  Aubrey discovered this because she just couldn't wait to try them!

Enjoy!

















\\