I must have been good this year as I received TWO new Ina cookbooks for my collection! Despite not planning any meals whatsoever while at my parents’ house, I had to break into Ina’s ‘Go To Dinners’ with…well…not a dinner, but the best salty, savory, apero snack I’ve made in awhile. ‘Twas so nice, I made it twice in fact. New year, new recipe…hop to it!

Ina’s Chipotle Cheddar Crackers

• 1 stick of unsalted butter, room temperature
• 1/2 lb. Cheddar, shredded
• 1 c. plus 2 T. flour
• 1/2 tsp. chili powder (Ina calls for Chipotle, but who has that)
• 1 tsp. Kosher salt
• Flaked sea salt

1. With an electric mixer combine: butter, cheddar, flour, chili powder, and salt.
2. Sprinkle in 1-2 tablespoons of water and mix slowly until dough begins to form a ball.
3. On a floured surface roll dough into a log about 1.5″ wide and 12″ (mine was longer) long.
4. Wrap in plastic and chill in the refrigerator for at least one hour. (Ina says you can chill for a few days if needed and even freeze for several months!)
5. Preheat oven to 350F and line a baking sheet with parchment paper.
6. Cut dough log into 1/2″ thick crackers and place on baking sheet.
7. Sprinkle with flaked sea salt.
8. Bake 15 minutes or until undersides are golden.
9. Flip crackers over and bake another 2 minutes so both sides have browned.
10. Serve immediately or at room temp.

Note: crackers become a bit limp stored in plastic, but can easily be revived by placing them on a baking sheet and giving them a few minutes in a low temperature oven ~250F.