Make-Ahead Buttery Cheese Black Pepper Cracker Crisps

Total Time
3hrs 10mins
Prep 3 hrs
Cook 10 mins

These take only minutes to prepare on your food processor, better make a ton of these buttery thin crackers, I assure you they won't even make it to the freezer lol! The dough can be frozen the wrapped tightly in plastic wrap then in foil and frozen for up to 3 months. The garlic powder is optional, if you are a garlic-lover then add it in!

Ingredients Nutrition


  1. In a food processor blend the softened butter with shredded cheese, egg yolk, black pepper and garlic powder (if using) process until smooth; add in flour, dried mustard powder, and salt; process until just combined.
  2. Place the dough onto a clean work surface.
  3. Divide into three potions.
  4. Transfer each section to wax paper and shape each section into about 7-inch logs, about 1-1/2 inch thick.
  5. Chill the logs until very firm (about 3 hours).
  6. At this point you can place the logs on flat sheet and freeze until firm, wrap in plastic wrap then tightly in foil and freeze up to 3 months.
  7. Set oven to 350 degrees (rack set to middle position).
  8. Line a baking sheet with parchment paper.Slice the cold dough into about 1/8-inch thick.
  9. Arrange each slice on baking sheet 1-inch apart.
  10. Sprinkle very lightly with kosher salt if desired.
  11. Bake for 10-12 minutes.
Most Helpful

I am kinda on the fence with this recipe. These were very good, but I found these a bit on the rich side. I did a tester batch in my little toaster oven and thought for appearance sake that they looked better cooked on both sides. These were made up for 2 different occasions and my guests would have some, but then gravitate towards other appetizers. I think there are other appitizer recipes I would try before I came back to this one. Sorry, Kitten

Abby Girl August 23, 2008

This has become a "go to" recipe for me when having a party or family holiday. I love that I can make them ahead and freeze them! I make them extra garlicky! It's almost time to make the Easter batch!

AustinMama March 13, 2008

Loved these! They were best while warm, but still very good cold. This makes quite a few, but 5 of us ate them all--that's how addictive they are. These will be a staple at virtually every party I have in the future. They are so easy to make, and the pepper really enhances the buttery, cheesy goodness. Thanks for yet another winner, Kitten!

JeriBinNC November 20, 2006