Rubbed Sage Holiday “Stuffing” Crackers

rubbed sage stuffing crackers for cookie press © 2014 Impress!™ Bakeware 1

The intoxicating scent and heavenly taste of homemade stuffing is one of my family’s favorite parts of the holiday season. Yet the stuffing in our house always runs out too quickly, as we gobble it up in a flash. Its unique flavor of sage, onions, and celery is a hallmark of our family celebrations, but somehow, honestly, we skip out on making it the rest of the year.

How silly! It’s such a great flavor combination. So one day while testing new cookie press recipes, I had a thought about stuffing and sage, and new ways to use it. Before I knew it, my sister was in my kitchen, being my taste-test guinea pig, giving me a thumbs up of approval as she stuffed (no pun intended!) her face with my latest concoction. In that moment this recipe was born.

If you enjoy the mouth-watering flavor of stuffing as much as we do, you’re going to love these tasty, beautifully shaped crackers!

They’re a quick, unique hors d’oeuvre for holiday parties, plus they’re an excellent next day snack when paired up with the leftover turkey! Especially if, as in our house, the real stuffing is already gone.

So let’s get started. I made a batch of dough and pressed it with some of the disks from our Thanksgiving disk set, and some of the disks from our Christmas disk set. I thought why not represent both American holidays at once for this blog since they’re so close together?

(Where can you find our disks? Glad you asked!

Our website with all of our 200+ disk shapes, press, and more about our Women/Family Owned company! www.impressbakeware.com

Our products are also available on Amazon: https://www.amazon.com/s?k=Impress+Bakeware&ref=bl_dp_s_web_0)

Gather your ingredients:

½ cup (1 stick) plus 2 Tablespoons butter

8 oz Monterey Jack cheese, shredded (Not processed or pre-shredded! It is critically important that you NOT use pre-shredded cheese as the anti-caking agents will prevent the cheese from working properly in the dough.)

1 ½ cups all-purpose flour

½ teaspoon salt

¾ teaspoon rubbed sage

¼ teaspoon onion powder

1/8 teaspoon celery seed

1/16 teaspoon baking powder (optional, if you prefer a lighter cracker)

Preheat oven to 350 degrees.

Shred the Monterey Jack cheese and set aside. In a medium bowl, combine flour, spices and baking powder (if desired) and set aside.

With an electric mixer, cream the butter. Add cheese and cream together. As you can see in the pictures, the butter and cheese blend together into a very smooth, creamy mixture.

making rubbed sage stuffing crackers for cookie press © 2014 Impress!™ Bakeware

Add the flour mixture and mix until well combined. The dough will seem very dry and crumbly at first. Once you have combined it well, turn off the mixer and begin working the dough with your hands. You will find that it comes together into a nice soft ball of dough once you knead and squeeze it for a while.

working with the dough for rubbed sage stuffing crackers for cookie press © 2014 Impress!™ Bakeware 1

Spoon the mixture into the press barrel, packing it in with the back of the spoon, eliminating air pockets as you add dough. Press onto ungreased cookie sheets (NOT nonstick) and bake for about 16-20 minutes or until edges begin to brown.