By Gloria Pitzer, as seen in… Gloria Pitzer’s Cookbook – Best Of The Recipe Detective (Balboa Press; Jan. 2018, p. 281). [A revised reprint of Gloria Pitzer’s Better Cookery Cookbook (Secret RecipesTM, St. Clair, MI; May 1983, 3rd Edition).]


1 cup flour

1/3 cup butter (not margarine)

2 ounces (a scant cupful) shredded cheddar cheese

A dash or 2 of cayenne pepper

1/8 tsp paprika

1½ TB of cold water


Mix flour with butter until crumbly, using pastry blender or 2 forks. Work in cheese, cayenne pepper and paprika. Sprinkle mixture with cold water, mixing as you would a pie crust dough and trying not to handle it too much. Shape into ball and roll out ¼-inch thick on floured surface. Cut with small round cookie [or biscuit] cutter dipped in flour.

Transfer circles to a Pam-sprayed or lightly oiled cookie sheet, placing 1 inch apart. Preheat oven to 350°F and bake 8 to 10 minutes. Remove carefully with pancake turner to let crackers cool on paper towels. When completely cooled store them in a metal tin, with a tight-fitting lid, at room temperature for 7-10 days. Makes about 3 dozen crackers.


See also…

Mondays & Memories of My Mom – Pure Michigan Love

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.