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  Recipe Home » Breads » Jack & Dill Squares
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  Jack & Dill Squares
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 187
Ingredients:
1 cup All-purpose flour
1 tsp Dried dill weed, OR
1 tbsp Fresh, dill weed
1/4 tsp Salt
1/4 tsp Pepper
1/4 cup Oil
1/4 lb (4 ounces) Jack cheese,
Shredded (1 to 1-1/2 cups,
Loosely packed)
1/3 cup Water
Instructions:
"Monterey Jack cheese and dill go surprisingly well together. These
are unusual crackers with a smooth texture. They are tasty hors
d'oeurves all by themselves. 325~F. 15 to 20 minutes Preheat the oven
to 325~F.

In a large bowl or in the food processor, combine the flour, dill,
salt, and pepper. Add the oil and mix until the mixture resembles
coarse meal. Add the cheese and mix thoroughly so the cheese is
coated evenly.

Slowly blend in enough of the water to form a dough that will hold
together in a cohesive ball. Divide the dough into 2 equal portions
for rolling. On a floured surface or pastry cloth, roll each out to
1/8-inch.

With a sharp knife, cut the rolled dough into 2-inch squares. Place
them on an ungreased baking sheet, making sure their edges do not
touch. Bake for 15 minutes. Turn them over and continue baking
another 5 to 10 minutes, or until they are medium brown. Cool on a
rack. Yield: 50-60.

VARIATIONS: Experiment with different kinds of cheeses, seeds, and
herbs. Cheddar and thyme are a good combination.
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