Weeknight Cooking

Cheese Crispettes

by:
December 18, 2011

Cheese Crispettes

- Jenny

So, anyone dropping by this week? Maybe next? Want them to sit in your living room and talk among themselves while you make dinner, sneak sips of hard pear cider or hide in the bathtub under a pile of People Economist magazines? Then I suggest you whip up Cheese Crispettes

You will note that drbabs said these come from an old family recipe, one that featured oleo. Fun, right? 

You're using butter though, if possible one of the more high-fat varieties. Toss that with some cheese -- if you can get really good sharp cheddar pre-grated go for it -- along with cayenne and paprika, the spices that give life to all savory baked goods, sauces, and maybe some sort of cocktail I haven't yet tried. 

You are almost done! In fact, if you want to make this ahead, stop here and fridge the dough, and add the panko as the last step when you return to it.                    

Jit! Jit! Jit! (That's the sound of your food processor doing a few quick pulses.) Now scoop the dough out on to your parchment-sheet lined baking pan, dab a little salt (you don't need any more spices) and get them in the oven. In just 15 minutes or so, you have the perfect start to your evening.

One nit: I doubled this recipe and got only 20 crispettes, so I don't know about this "serves 40" smack, unless I just made them way too big. Oh well. I took them to a party, and didn't hear anyone complain. 

 

Cheese Crispettes by drbabs

Serves about 40

1 cup all purpose flour, sifted 
1 stick unsalted butter, room temperature
1 cup sharp cheddar cheese, grated
1/4-1/2 teaspoon cayenne pepper (or more to taste)
1/2 teaspoon smoked paprika (or more to taste)
1/4 teaspoon kosher salt (or more to taste)
1 cup panko bread crumbs

By day, Jennifer Steinhauer, aka Jenny, covers Congress for The New York Times. By night, she is an obsessive cook.

Photo by James Ransom

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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34 Comments

Lori L. February 26, 2012
Yum. I think these will be on our Oscar viewing menu tonight.
 
Diane M. February 10, 2012
I'd been making these for years. Delicious. They fell off the go-to list. Thanks for the reminder.
 
roz H. December 31, 2011
re recipe---big question Cheese <br /> <br />is it 1 cup of cheese, then grate or is it 1 cup of grated cheese <br /> <br />roz harris
 
LE B. December 28, 2011
i make this same recipe but with these changes: <br />3 cups of cheese instead of 1; 1 c. whole wheat rice krispies and 2 T. sesame seeds instead of panko; 1/2 whole wheat 1/2 white flour; 1 tsp cayenne and 1 tsp kosher salt; 1 stick frozen butter cut into chunks. I do it all in a cuisinart except the krispies and ses sds added by hand. <br /> <br /> I chill the disc of dough before rolling and cutting into rectangles or cookie cutter hearts, and glaze them w/ a wash of 1 egg + salt. 350 degrees for 15 min. I yield 45 with my 2 1/2" heart cutter.They are very light and flaky, VERY cheesey, and pretty w/ the glaze. After glazing, they freeze well to be baked off later . I have had success w/ smoked cheddar but usually use extra sharp cheddar, sometimes sprinking with parm!
 
cookie L. December 27, 2011
Why not roll the dough into 2" logs, wrap in plastic wrap, chill or freeze, and slice for better control of the shape?
 
abbyarnold December 26, 2011
I've been making something like this for years. I got the recipe from a very old, very wealthy lady in Beverly Hills who brought them to a party in about 1995, and mailed me the recipe typed on a manual typewriter. I still have the recipe. It didn't have the panko crumbs on the outside. I roll them out fairly thin like sugar cookies and cut them in rounds with scalloped edges (love that biscuit cutter!) They keep for a long time in a tin, if you don't have guests!
 
Jain S. December 23, 2011
A question - just made them tonight and they rock! However, mine are decidedly ugly compared to yours :) How do you get them into those perfect rounds if you're using the "form into ball and squish" method? They stick to my squisher (a flat meat pounder) and when i scrape them off, they are like mutant ovals....
 
drbabs December 24, 2011
In case Jenny isn't checking this today, I'll jump in. I make these a couple of ways. I roll them into balls and use a fork to press on them in a cross hatch (like peanut butter cookies). My mom makes them tiny (with a melon baller) and then presses on them with a fork--that's how she gets so many. And I've rolled them out about 1/4 inch thick and cut them out with a cookie cutter. You could try putting a little flour on your meat pounder if you want a flat surface. (I'm glad you liked the taste, though....)
 
drbabs December 24, 2011
In case Jenny isn't checking this today, I'll jump in. I make these a couple of ways. I roll them into balls and use a fork to press on them in a cross hatch (like peanut butter cookies). My mom makes them tiny (with a melon baller) and then presses on them with a fork--that's how she gets so many. And I've rolled them out about 1/4 inch thick and cut them out with a cookie cutter. You could try putting a little flour on your meat pounder if you want a flat surface. (I'm glad you liked the taste, though....)
 
Panfusine December 21, 2011
just made an 'applied' version of these with some chopped rosemary incorporated.. Its AWESOME!
 
calendargirl December 20, 2011
These were in my Secret Santa bounty from drbabs and they were the first thing to disappear. So good and also delicately beautiful --rolled out, as she says, and cut into rounds with tiny scalloped edges.
 
drbabs December 20, 2011
How sweet of you! I'm so happy that you liked them.
 
calendargirl December 20, 2011
These were in my Secret Santa bounty from drbabs and they were the first thing to disappear. So good and also delicately beautiful --rolled out, as she says, and cut into rounds with tiny scalloped edges.
 
peach49 December 20, 2011
My mother also used rice krispies mixed into the dough, and then pinched off a bit of dough, rolled it and then squished it with a fork, cross hatching it, and then bake it, they freeze well too
 
drbabs December 20, 2011
Same as mine! Where does your mother live?
 
peach49 December 20, 2011
Massachusetts
 
kellyrossiter December 20, 2011
My mom used to make this recipe but used rice crispies instead of panko crumbs. I loved them.
 
drbabs December 20, 2011
Mine, too! Where are you from?
 
kellyrossiter December 21, 2011
I'm from Toronto
 
LASGarcia December 27, 2011
From Texas and rice crispies here too! And I use Piment d'Esplette in place of cayenne, and a mix of grated cheeses depending on my mood... Gruyere, Manchego, cheddar...
 
healthierkitchen December 20, 2011
A Southern college roommate of mine used to make something like these and I haven't had them since! One time she made them, though, she slipped quite a bit with the cayenne and then brought them up as a housegift for my parents. My mother's face when she bit into one was priceless! <br /> <br />Look forward to giving them a try soon! Thanks jestei and drbabs!
 
mcs3000 December 19, 2011
You had me @ cheese crispettes. Making these VERY soon.
 
Panfusine December 19, 2011
OOH, love anything from the 'cheeseling' extended family & this definitely qualifies.. I made a crisper version last year with chopped marjoram added in (believe it or not, its the most easily available Italian herb in India, esp. the southern states).. They use it in floral garlands, NEVER in cooking! I may try this with some chopped rosemary added in this time! <br />
 
Author Comment
Jestei December 19, 2011
I think chopped rosemary would be pretty good
 
marynn December 19, 2011
Yum! Dr. Babs hits the essential food groups. Here's a question: could I form the dough into a log, do the Saran Wrap cylinder a la slice and bake cookies, chill, then, well, slice and bake as needed? No rolling, no scraps, no fuss...
 
Author Comment
Jestei December 19, 2011
HM. I am not sure because of panko. Dr. Babs?
 
drbabs December 19, 2011
Probably, but the panko might lose some of its crunch.
 
drbabs December 19, 2011
Good morning--so happy you liked these! Yes, yours are big! I also roll them out and cut them with a cookie cutter--40 is still probably pushing it, but I recently got about 30. My mother uses a melon baller to scoop hers, so I think that's why the recipe says 40. My mom is going to be so excited! <br /> <br />Whic reminds me, I was just talking to her about this last night. She recently made these with pre-grated cheese, and they didn't taste good. Turns out that there are anti-caking agents in the brand she used. <br /> <br />I just grate the cheese in the food processor, scoop it out, take off the grater and put in the blade, and go to town. <br /> <br />Really easy, and as some of the comments on the recipe say, you can easily make them your own. Happy Chanukah, Happy New Year and thanks for making my day!
 
Author Comment
Jestei December 19, 2011
Interesting about the cheese. I used Whole Foods grated which I think they just do off the sharp cheddar that they sell in bricks but I can see commercial grated not doing the trick. Thanks again for a great recipe.
 
drbabs December 19, 2011
Thanks, jestei, for trying this, and thanks to all of you!
 
Bevi December 19, 2011
Yay drbabs!
 
creamtea December 19, 2011
yum! go drbabs!
 
aargersi December 19, 2011
Good Morning Jenny - these sound great! Dr Babs rocks again. Thanks for another Monday smile. Oh and regarding the spiced cocktail, I have two words for you. Bloody. Mary.
 
Author Comment
Jestei December 19, 2011
Of course! Dang.