Cheese Hoosies

Cheese hoosies are a vintage cheese cracker that’s closer to a savory shortbread than anything you’d find in a box. Grated American cheese creamed with butter, worked into flour with salt and a dash of cayenne, then kneaded, rolled into a log, chilled, and sliced thin before baking.

The slice-and-bake method makes these dead simple. The dough log chills until firm, then slices cleanly into thin rounds that crisp up fast in the oven. Eight minutes is all they need.

The sugar dusting after baking is the surprise here. That thin coating of sweetness against the salty, sharp cheese creates a sweet-savory contrast that makes these dangerously addictive as hors d’oeuvres.

Knead the dough until it’s genuinely smooth. Any crumbly spots mean the cheese and butter haven’t fully blended, and those spots will crack when you slice.

Pro Tips

• Chill the log thoroughly before slicing. Soft dough squishes instead of cutting cleanly.
• Slice as thin as you can manage. Thinner crackers crisp all the way through; thick ones stay doughy in the middle.
• Watch them closely at the 8-minute mark. They go from golden to burnt fast.
• These keep indefinitely in an airtight container, making them ideal for make-ahead entertaining.

Variations

• Use sharp cheddar instead of American for a more pronounced cheese flavor.
• Add a teaspoon of smoked paprika for a smoky, Spanish-inspired twist.
• Roll the log in finely chopped pecans before chilling for a nutty crust on each cracker.