Recipe
Author
Hy-Vee Seasons Magazine
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee all-purpose flour | ||
| ¼ c. finely chopped Hy-Vee pecans | ||
| 1 tbsp. packed Hy-Vee brown sugar | ||
| 1 tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee baking powder | ||
| ¼ tsp. onion powder | ||
| ⅓ c. chilled Hy-Vee unsalted butter, cut into pieces | ||
| ½ c. cold water | ||
| Topping combinations: | ||
| 1 teaspoon flax seed, 1 teaspoon sesame seed and a pinch kosher salt; OR 1/2 cup freshly grated Parmesan cheese and 1 teaspoon crumbled dried rosemary |
Directions
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, pecans, brown sugar, salt, baking powder and onion powder. Cut in butter until mixture resembles coarse crumbs. Gradually stir in water until dough holds together.
- Turn out onto a lightly floured surface and knead until smooth. Divide dough in half.
- Roll out one-half of dough to 1/16-inch-thick rectangle. Transfer dough to ungreased cookie sheet. Sprinkle with one of the topping combinations and press into dough. Cut dough into 1-by-1-1/2-inch rectangles or diamonds. Prick evenly with a fork. Separate crackers a bit for even baking. Repeat with other half of dough.
- Bake for 20 to 25 minutes or until light brown. Slide crackers onto a wire rack to cool completely. Store in an airtight container.
Recipe Source:
Hy-Vee Seasons Holiday 2011.