Cheese Wookies

These were the signature crackers, served with their salads, at the Leelanau Country Inn in Glen Arbor, Michigan. It has become one of our favorites

We first tasted them when we met Steve and Marla Payne in Michigan at Steve’s parents’ summer home. Sallie (Steve’s mom) always kept them on hand and served them with drinks. 

The recipe comes  from the restaurant’s cookbook — Leelanau Country Inn Cookery...Continued (Glen Arbor, Michigan), p. 193. 

I've added a quick tips for flattening the cookies in step #3.

A great snack for the holidays!

Cheese Wookies      Yield:  About 90

1/2 lb. (2 sticks) butter, softened  

1/2 lb. (2 sticks) margarine, softened  

1 lb. sharp or extra sharp Cheddar cheese, shredded  (4 cups)

4 cups all-purpose flour  

Kosher Salt

1. In a mixing bowl, combine softened butter & margarine, shredded cheese & flour, mixing well.  
   
2. Refrigerate dough for 1 hour.  
3. Roll dough into round balls the diameter of a nickel (I use a 1 Tbsp. scoop).  Place on a parchment-lined (ungreased) cookie sheet or silicon baking sheet and flatten. Then sprinkle lightly with Kosher salt.
   
   
   

   

   Quick Tip: In order to quickly flatten the crackers, I cover the balls with plastic wrap and then use a cookie press to flatter (bottom of a glass works fine, too). Without the plastic wrap, the press (or even the bottom oa a glass) sticks and must be wiped off. 

4. Bake at 350° for 20 to 25 minutes or until lightly brown.
5. Store in airtight containers. Crackers also freezer well. 

Recipe without photos . . .

Cheese Wookies      Yield:  About 90

1/2 lb. (2 sticks) butter, softened  

1/2 lb. (2 sticks) margarine, softened  

1 lb. sharp or extra sharp Cheddar cheese, shredded  (4 cups)

4 cups all-purpose flour  

Kosher Salt

1. In a mixing bowl, combine softened butter & margarine, shredded cheese & flour, mixing well.  
2. Refrigerate dough for 1 hour.  
3. Roll dough into round balls the diameter of a nickel (I use a 1 Tbsp. scoop).  Place on a parchment-lined (ungreased) cookie sheet or silicon baking sheet and flatten. Then sprinkle lightly with Kosher salt.
4. Bake at 350° for 20 to 25 minutes or until lightly brown. Quick Tip: In order to quickly flatten the crackers, I cover the balls with plastic wrap and then use a cookie press to flatter (bottom of a glass works fine, too). Without the plastic wrap, the press (or even the bottom oa a glass) sticks and must be wiped off. 
5. Store in airtight containers. Crackers also freezer well.