Cheddar Spritz Crackers

Don't put the cookie press away yet! How about whipping up some Cheddar Spritz Crackers to nosh on for New Year's Eve (or your next football party, the playoffs are coming up:@) I'd call these grown-up Cheez-Its, and see myself making them again. The flavor can be changed up a bit by simply adding or subbing chipotle powder or smoked paprika for the regular paprika. I love the idea of serving these crackers with chili too.

My dough stayed pretty crumbly in the mixing bowl, but as soon as I began working it with my hands it came right together. 

 I'm glad I gave these tasty little crackers a try! 

Cheddar Spritz Crackers-from bakelovegive
1 lb sharp cheddar cheese, finely shredded-it's best to shred your own
1/2 C butter, room temp
2 Tblsp Worcestershire sauce
1 3/4 C A/P flour
1 tsp paprika
1/2 tsp salt
1/8 tsp cayenne pepper

1. Cream cheese, butter and Worcestershire sauce until smooth and fluffy.
2. Add dry ingredients and mix until a smooth ball is formed.
3. Fill press and form cookies on cold, not-non-stick cookie sheets.
4. Bake at 375 degrees 10-12 minutes or until edges are lightly browned. (I turned the oven down at 10 minutes and left them in there a little longer, wanted to make sure they dried out well.)
5. Allow to cool slightly on cookie sheet then transfer to a wire rack. 
6. Store in an air tight container for up to one week.

Eat well and have a happy day:@)