Recipe by PJP
"A crispy cheesy cracker that is very similar to the one that you grew up with -- but with a few additions (or not), they can be a wonderful appetizer. But watch out, they are addictive."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
shredded sharp Cheddar cheese
butter at room temperature
ground cayenne pepper, or to taste
No matter how I tried to resist the pull to use a substitution, I simply could not wait another day to make these with a pack of gruyere I had in the fridge. The recipe sounds so easy and delicious, and so it is! The making was mess-free, I used the smallest cookie cutter I had, and transferred the crackers to the parchment with a butter knife to avoid breaking them. They turned out beautifully crispy and golden (the ones rolled thinnest were the best), and the backgound wiff of cayenne pepper complimented ever so delicately to the aroma and taste. Mmmm... Will make again. And again.
I cajunized this recipe because I was trying to recreate the ones I had as a kid. The original recipe was way too dry! I added about 1/2 a carton of Philladelphia Cooking Cream. I also added 1/2 tsp black pepper. I cut them thicker so they wouldn't be so crispy and would have more of a cookie consistency.
Instead of white flour I used wheat- they don't look the best but I love whole wheat flour. Instead of 1.5 all purpose flour, I used 1c.+3TBSP of wheat flour. I doubled the cayenne pepper and they are delicious! I think next time I'll try using less butter to cut fat and calories. I also added a little milk because the dough was dry at first.
A tip for rolling them- if you don't mind how they look, I placed the dough on the baking sheet (no parchment paper, just oil/non stick spray) and smashed it as flat as I could with my hands. Then I put plastic wrap on top of it and rolled it, to avoid having the dough stick to the roller. After it was flat, (remember it's already on the baking sheet) I cut them into little squares. I also dashed salt on them like real Cheese Nips. After they were baked and a little crispy, I retraced the lines with the knife and voila, little square cheese nips!
Even though I changed the recipe a bit, they are delicious, and now with the added benefit of wheat flour!
This is one of those recipe you make, just to say you tried it. It is like making homemade ketchup or marshmallow fluff. Both are common and cheap grocery store shelf staples. I decided to make a 1/2 recipe to try it. They really did taste like Cheese Nips from the grocery store. The texture was a little harder like a homemade cracker but the taste was similar. I only had whipped dairy butter and low fat cheese, but they ended up working with no problem. My issue, I have with the recipe, is I made only 1/2 recipe but it still took 2 hours to make. It was really time consuming to roll just the one ball of dough out repeatedly to 1/8" thick and cut small crackers out of it. A regular cookie cutter, although quicker, would have been way too big. I broke the dough into 4 pieces to work with it and rolled it on a plastic cutting board. I didn't need the extra flour to roll it out. I ended up yielding about 1 1/2 cups of small crackers. They did taste better than expected, just a lot of work, but fun to try to make anyway.
These are very good and easy to make. I did not want to mess with the cookie cutters and having them break so I shaped mine into 2 round logs and chilled in the fridge for about an hour. Then I sliced them into 1/4 inch rounds and baked. Who would have thought, cheese cookies. Next time I'm going to double the cayenne pepper.
This was a really good recipe. I used cheddar and parmesan and swiss and also added about a tablespoon of beer and then cracked black pepper instead of cayenne. The taste was very good. Im sure every body else knows this but I discovered that most cookie presses have an attachment for this sort of cracker/cookie. (surprise!) For me this ones a keeper. Ill definitely make them again.
Delicious but I agree they are time consuming. A good thing to make when you feel like baking but want something savory :)
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar Cheese Nippers
Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories from Fat: 84
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
A feather-light soufflé with caramelized apples and sharp Cheddar.
See how to make easy, cheesy, crispy cheese sticks.
These cheesy Pepperidge Farm® Puff Pastry strips are so easy to make!