From, "Atlanta Cooknotes," published in cooperation with your Daily InBox Newsletter.


  • 1 cup crumbled Roquefort cheese
  • 1 cup softened butter
  • 3 Tablespoons milk
  • 2 teaspoons hot sauce
  • 3-1/2 cups flour, sifted
  • 2 teaspoons baking powder


Preheat oven to 400 degrees.  Cream cheese, butter, milk, and hot sauce.  Beat 1 minute.  Combine flour with baking powder.  Add this a little at a time to the cheese mixture.  The dough should not be sticky.  Knead lightly on a floured board for a few seconds.  Chill dough 15 minutes.  Roll dough out to a 1/8-inch thickness.  Cut into rounds, diamonds, crescents or other shapes.  Place on well-greased baking sheets.  Chill for 15 minutes.  Bake about 8 to 10 minutes until delicately browned.  Cool on a rack.  Serve or store (can freeze or store in a tight container for 2 to 3 weeks).

40 - 50 crackers

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