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Spooky Crackers
with Savory Cheese Spread

Crackers:
1/2 cup (1 stick) unsalted butter, softened
1/2 cup grated Parmesan cheese
1-1/2 cups all-purpose flour
1 tsp. minced fresh rosemary or 1/2 tsp. dried rosemary
1/4 tsp. salt
3/4 tsp. black pepper
2 Tbsp. water

Cheesy Onion Spread:
1  Tbsp. olive oil
1 yellow onion, finely diced
1 container (14 oz.) Cheddar cheese spread

In large bowl, beat butter with electric mixer until creamy. Add cheese, flour, rosemary, salt, and pepper; mix until combined well but still crumbly. Add water; mix until dough pulls away from sides of bowl. Flatten dough into a disk; wrap tightly in plastic wrap and refrigerate at least 30 minutes. Preheat oven to 350° F. Spray cookie pan with vegetable pan spray. On lightly floured surface, roll dough to 1/8 inch thick. Cut dough with Halloween cookie cutters, including solid shapes and shapes with cut-outs (see photo). Place on prepared pan. Reroll dough scraps and repeat cutting. Bake 15 to 17 minutes or until crackers are slightly golden at the edges. Cool 3 to 4 minutes on pan; transfer to cooling rack and cool completely. For onion spread, in medium skillet heat olive oil over medium heat; cook onion, stirring occasionally, until caramelized about 10 minutes. Remove from heat; cool completely. In medium bowl, combine cheese spread and caramelized onions; mix well. Spread on solid crackers; top with crackers with cut-outs. Makes about 3 dozen appetizers

 


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