Honey Kissed Savory Shortbread Crackers Recipes

Steps:

• Add flour and cayenne pepper to the bowl of a food processor; pulse to combine. Add butter, and pulse until the mixture resembles coarse meal, 8 to 10 seconds.
• Add cheese to the food processor; pulse until combined. Transfer the mixture to a large bowl.
• Using a fork, stir in milk and Worcestershire sauce until well combined. Have ready several pieces of parchment paper.
• Form mixture into two 1-inch-diameter logs, and wrap in parchment. Transfer the logs to the refrigerator, and chill until very firm, at least 1 hour.
• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Remove logs from refrigerator, and cut each one into 1/4-inch-thick rounds. Place the rounds on prepared baking sheets, spaced 1 inch apart.
• Bake the shortbread until golden, about 12 minutes, rotating baking sheets between shelves halfway through baking.
• Transfer shortbread to wire racks to cool. Bake remaining dough. Store in an airtight container up to 2 days.

Steps:

• Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.
• Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.