Recipe by Adrienne Anderson
"Delicious cheddar penny cookies!!! My mother and I have made these for years and they are just as good as when I was young."
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sifted all-purpose flour
shredded Cheddar cheese
GREAT BASIC RECIPE, JUST A FEW CLARYFICATIONS NEEDED... You may be wondering if the cheddar cheese should be melted or grated or chunked... well, I've tried it all 3 ways... grated is fine, just increase the butter by 1/2 cup and increase the salt by 1/2 teaspoon, at least. You can tweek this recipe as you please as far as pepper, garlic salt, add'l seasonings, etc., add hot water or more melted butter to make it pliable. I've done this cutting it, like it reads, and also, by rolling balls and crushing them with a glass to flatten. The skys the limit as far as flavorings... I perfected this to use in my Christmas Baskets this year. In a vaccuumed package, these crackers will last a month or more... don't be afraid to wet the dough, until your comfortable with it, thats the key. Happy Snacking!!
i tried this recipe and neither my husband nor i liked it at all.
Years ago when I pregnant with my youngest daughter, my doctor had just informed me that I had yet another "toes first" baby and that I was going to have a scheduled C-section again. With that, he handed me a sort of cheddar cracker. I could taste the cayenne and something crispy. I loved them and have been searching for a similar recipe since. I found this purely by accident yesterday and although some of the reviews were less than favorable, I decided to give them a try. Not that this is going to be of much help because I didn't measure anything, however, you experienced cooks out there will know what I mean. I used whatever shredded cheddar I had left over and put it in the food processor. I added my butter, a lot more cayenne than called for, some seasonings and about a third cup of flour. I pulsed and kept adding flour, a little at a time until it looked right. The dough was nice and moist and easy to handle. I also folded in a single serving of rice crispy's. I made them more like quarters and baked for about forty minutes. They were excellent and very much like what I had eaten in Dr. Cohen's office. Thanks Adrienne for a really good start and for the extra five pounds I probably gained yesterday munching on these little goodies. The kids and hubby loved them too!
Very good!! Not what I expected though, these are not like crackers you purchase in the store. I used my hands to knead the dough so it would form a ball. I made mine the size of 50-cent pieces and baked them for 20 minutes. I used cajin spice since I didn't have any white pepper. I also cut the slices,placed them on the cookie sheet, then used a small cookie cutter to make "cracker people". Next time I will add bacon-bits. I will use this recipe again! Yum-Yum!! OK, I added real bacon bits and they turned out fantastic! I entered them in our State Fair and won 1st place! I cut them out with a "doughnut holer" but I didn't roll them very thin. I love to snack on these!!
These pennies are good. Mine were pretty crumbly but had a big cheese taste. My son didn't care for them, but that was a while back. Maybe I'll give them another try in the future...see if he's changed his mind. Thanks Adrienne.
Very crumbly. There was no way that these were going to roll into logs. I rolled them in hand and pressed them into rounds. I didn't see any need to grease a baking sheet, as these are heavy in butter and the fat in the cheese. I rated them well overall, though. Very tasty! They taste great with garlic and onion powder mixed in.
This is a GREAT recipe. I am a 12 year old girl, and for me it was so easy and fast! For my dad's birthday i made it as a starter than i followed it by a main course and a desert!! My dad and my family LOVED it!!!!!!!!!!!!!
Thank You so much!!!!!!!!!1
I'm a grown up but I thought this was a fun recipe to make and tasted good to eat. I would suggest that for older kids and adults you might want to increase the salt and cayenne pepper a bit or experiment with other seasonings.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/35 of a recipe
Servings Per Recipe: 35
Amount Per Serving
Calories from Fat: 39
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