Carrot Cracker TreatsPrintable reci

Carrot Cracker Treats

Printable recipe
Printable recipe with picture

Cheddar-Carrot Crackers
½ cup (1 stick) unsalted butter, room temperature
8 oz. sharp cheddar, shredded (3 cups)
1 medium-large carrot, peeled and finely shredded
1 large egg
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon turmeric
¾ teaspoon red-pepper flakes (optional)
1 ¼ cups all-purpose flour (spooned and leveled)

Parmesan-Spinach Crackers
2 cups lightly packed baby spinach
½ cup (1 stick) unsalted butter, room temperature
½ cup grated Parmesan cheese
1 large egg
½ teaspoon garlic powder
1 teaspoon salt
1 ½ cups all-purpose flour (spooned and leveled)

Make the cheddar-carrot crackers: In a food processor, pulse together butter, cheese, carrot, egg, mustard, salt, , paprika, turmeric, and red-pepper flakes if using, until smooth, scraping down sides of bowl as needed. Add flour and pulse until combined. Shape dough into two discs, wrap in plastic wrap, and refrigerate 30 minutes-1 hour.

While cheddar-carrot dough is chilling, wash out the food processor & blade (you don’t want the orange color interfering with your green color), and prepare the parmesan-spinach dough: place the spinach in the food processor and pulse until finely minced, about 5-10 times. Add the butter, Parmesan, egg, garlic powder, and salt. Pulse to combine, scraping down bowl as needed. Add the flour and pulse to combine. Shape dough into two discs and refrigerate for 30 minutes-1 hour.

Preheat oven to 350F, with racks in upper and lower thirds. Once the first batch of dough is chilled, divide each disc in two and place each quarter, one at a time, on a floured surface and roll out until thin, about 1/8” thick or less. Using a pastry wheel or pizza cutter, cut dough into ½” squares, and arrange squares on two parchment-lined baking sheets. Bake until edges are golden, about 12 minutes, rotating sheets halfway through. Let cool completely on racks.

Prepare the Parmesan-Spinach crackers the same way and cool completely.

To make the “carrots,” Fill cone-shaped cellophane bags half full with cheddar-carrot crackers, then top with an inch of Parmesan-spinach crackers. Tie bags with green curling ribbon and curl with scissors.

Makes 8-10 carrot treat bags, with leftover spinach crackers for crab dip-dipping. :)

Recipe source: Cracker recipes adapted from Everyday Food’s “Cheese Crackers,” November 2011

*Note: I bought my cone-shaped cello bags on eBay (this seller is super-fast–I got them within two days of ordering!), but you should also be able to find them at cake/candy supply stores and hobby stores.

Be sure to click Mr. Linky below to see the other Easter recipes!

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Carrot Cracker TreatsPrintable recipe Printable recipe with pictureCarrot-Cheddar Crackers ½ cup (1 stick) unsalted butter, at room temperature 8 oz. sharp cheddar, shredded (3 cups) 1 medium-large carrot, peeled and finely shredded 1 large egg 1 teaspoon Dijon mustard 1 teaspoon salt 1 teaspoon paprika 1/8 teaspoon turmeric ¾ teaspoon red-pepper flakes (optional) 1 ¼ cups all-purpose flour (spooned and leveled)Spinach-Parmesan Crackers 2 cups lightly packed baby spinach ½ cup (1 stick) unsalted butter, at room temperature ½ cup grated Parmesan cheese 1 large egg ½ teaspoon garlic powder 1 teaspoon salt 1 ½ cups all-purpose flour (spooned and leveled)Make the carrot-cheddar crackers: In a food processor, pulse together butter, cheese, carrot, egg, mustard, salt, paprika, turmeric, and red-pepper flakes if using, until smooth, scraping down sides of bowl as needed. Add flour and pulse until combined. Shape dough into two discs, wrap in plastic wrap, and refrigerate 30 minutes to 1 hour.While dough is chilling carrot-cheddar, wash out the food processor & blade (you don't want the orange color interfering with your green color), and prepare the parmesan-spinach dough: place the spinach in the food processor and pulse until finely minced, about 5-10 times. Add the butter, Parmesan, egg, garlic powder, and salt. Pulse to combine, scraping down the bowl as needed. Add the flour and pulse to combine. Shape dough into two discs and refrigerate for 30 minutes to 1 hour.Preheat oven to 350F, with racks in upper and lower thirds. Once the first batch of dough is chilled, divide each disc in two and place each quarter, one at a time, on a floured surface and roll out until thin, about 1/8” thick or less. Using a pastry wheel or pizza cutter, cut dough into ½” squares, and arrange squares on two parchment-lined baking sheets. Bake until edges are golden, about 12 minutes, rotating sheets halfway through. Let cool completely on racks.Prepare the Parmesan-Spinach crackers the same way and cool completely.To make the “carrots,” Fill cone-shaped cellophane bags half full with cheddar-carrot crackers, then top with an inch of Parmesan-spinach crackers. Tie bags with green curling ribbon and curl with scissors.Makes 8-10 carrot treat bags, with leftover spinach crackers for crab dip-dipping. :)Recipe source: Cracker recipes adapted from Everyday Food’s “Cheese Crackers,” November 2011*Note: I bought my cone-shaped cello bags on eBay (this seller is super-fast–I got them within two days of ordering!), but you should also be able to find them at cake/candy supply stores and hobby stores.Be sure to click Mr. Linky below to see the other Easter recipes!