When your guests ask you where on earth you got these extraordinary Parmesan-thyme crackers, you'll be tickled to reveal that you made them yourself.
What You Need
Original recipe yields 32 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup unsalted butter, softened
2 cups flour
1/2 cup KRAFT Grated Parmesan Cheese
1 Tbsp. chopped fresh thyme
1/2 tsp. CALUMET Baking Powder
1/2 tsp. dry mustard
1/4 tsp. ground red pepper (cayenne)
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Let's Make It
Heat oven to 350ºF.
Beat cream cheese and butter in large bowl with mixer until blended. Combine remaining ingredients; gradually add to cream cheese mixture, mixing well after each addition. Divide dough in half. Shape each into ball; flatten slightly.
Roll out half the dough on lightly floured surface to 8x4-inch rectangle. Use sharp knife or pizza cutter to cut rectangle lengthwise in half, then crosswise into 16 (2x1/2-inch) strips. Place, 2 inches apart, on parchment-covered baking sheets. Repeat with remaining dough.
Bake 15 to 18 min. or until edges are lightly browned. Cool on baking sheets 1 min. Remove to wire racks; cool completely.
Prepare using PHILADELPHIA Neufchatel Cheese.
Substitute fresh rosemary or sage for the thyme.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
32 servings, 2 crackers each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.