Name: Assorted Cheddar Crisps
Cook time: 1 1/4 hr
Total time: 3 hr
Yield: Makes about 100 thin crackers
Ingredients: 1 stick (1/2 cup) unsalted butter, softened; 3/4 lb sharp Cheddar, coarsely grated (preferably in a food processor); 1 large egg yolk; 1 cup all-purpose flour; 1 teaspoon dried mustard; 3/4 teaspoon salt; 1 teaspoon cracked black pepper; 1 teaspoon caraway seeds; 1 teaspoon nigella seeds; parchment paper

Assorted Cheddar CrispsRoland Bello

One dough yields three kinds of thin, buttery Cheddar crackers. While it's a good idea to keep appetizers to a minimum on Thanksgiving, these (along with mixed nuts in the shell) will pique everyone's appetite just enough. Make sure you sample one of each—there won't be any leftovers.

Cooks' notes:

•Dough can be chilled, wrapped additionally in foil or in a sealed plastic bag, 1 week or frozen 2 months.
•Crackers can be baked 1 week ahead and cooled completely, uncovered, then kept in an airtight container at room temperature. If desired, reheat on 2 baking sheets in a preheated 350°F oven about 5 minutes.

Recipe notes

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