Thursday, October 21, 2010

Cream Cheese Crisps (Crackers)

36 crackers

1-3 ounce package cream cheese, softened
1 cup flour
¾ teaspoon salt
¼ cup shortening
¼ cup parsley, finely chopped
2 tablespoons water

Sift flour and salt together.  Blend in shortening and cream cheese.  Add parsley and  water.  Mix with a pastry blender until dough is dry and crumbly.  Put on lightly floured bread board.  Press dough together. Roll out to 1/8 inch thickness.  Using biscuit cutter, cut into 2 inch circles and place on an ungreased cookie sheet.  Bake at 425 for 10 minutes or until lightly browned. Top with your favorite spread or eat plain like crackers.

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