Lunch: Herbed Cheese Crackers Recipe

Ingredients

2 cups (8 ounces) shredded cheddar cheese
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon dill weed
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 cup butter, cubed
2 tablespoons water

Instructions

Place the first six ingredients in a food processor; cover and pulse to blend. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water just until moist crumbs form.
Shape dough into a disk; wrap in plastic wrap and refrigerate for 30 minutes or until easy to handle.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 2-in. cookie cutter. Place 1 in. apart on parchment paper-lined baking sheets.
Bake at 350 ° for 12-15 minutes or until edges are lightly browned (crackers should be crisp). Remove to wire racks to cool completely. Store in an airtight container.

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