I’m a little behind the ball– posting day was yesterday But life happens, and making my treats for the Leftovers Club was a little delayed. I was paired again with the amazing Faye from Live…Bake…Love… And of course, she is on top of her game. I love all the goodies that she sends me!
Last time, she sent me goodies and tshirts. I think the shirts were just for packing, but I love them. I wear them all the time– so comfy! I am actually wearing one right now. Baby bear has his first ear infection, so we are cuddling at home together today.
On the way to Faye are cheddar-chive shortbread cookies/crackers. They are so good! I snuck many off the plate for pictures– I will definitely be making them again. Super addictive!
- 1/2 butter, room temperature
- 1/2 cup spreadable cheddar cheese (I used TJ's pub cheese)
- 2 cups flour
- 2 tbs cornstarch
- 1/4 cup chopped fresh chives
- 1/8 tsp salt
- Prep time: 5 min
- Cook time: 1 min
- Servings: About 50 crackers/cookies
- Difficulty: easy
Cream together cheese and butter. Then mix in rest of ingredients until it forms a dough.
Put dough in gallon-size ziploc. Use a rolling pin to roll dough out and fill the ziploc. Seal the ziploc and put in freezer for ten minutes.
Preheat oven to 350 degrees. Line baking sheet with parchment paper.
Cut open ziploc and put dough on cutting board. Use pizza cutter to cut into small crackers/cookies.
Bake 9-11 minutes until golden brown on bottom. Cool on wire rack.