Whole Wheat Goldfish Crackers

On rainy days like today, I wish I was home, still in my PJ's, drinking copious cups of coffee, and baking something delicious. I saw this recipe for Whole Wheat Goldfish Crackers on Smitten Kitchen (my FAVORITE new foodie blog, BTW) and the next time I'm not working, packing, unpacking, or writing - this is exactly what I'm baking.

Whole Wheat Goldfish Crackers

6 ounces (1.5 cups coarsely grated) sharp cheddar

4 tablespoons butter

1/2 cup whole wheat flour

1/4 cup all purpose flour

1/8 teaspoon onion powder

1/4 teaspoon table salt

Preheat oven to 350 degrees. Combine all ingredients in a food processor, running the machine until the dough forms a ball, about two minutes.

If the dough feels warm or worrisomely soft, wrap it in waxed paper or plastic wrap and chill it in the fridge for 30 to 45 minutes. This also makes it easier to transfer shapes once they are rolled out.

On a lightly floured surface, using a lightly floured rolling pin, roll the dough out 1/8-inch thick. Form shapes with a cookie cutter (purchased here), dipping it in flour from time to time to ensure a clean cut. Drill the eyes and form the mouth with a skinny wooden skewer. Gently transfer crackers to an ungreased cookie sheet with a 1/2 inch between them. Bake the crackers on the middle rack for 12-15 minutes, or until they are browned at the edges. Remove from the oven and set the cookie sheet on a rack to cool.

Recipe yields about 100 fishies and will make amazing bar snacks.

Recipe and images courtesy of the amazing Deb at Smitten Kitchen.