Heide's Käsefüssle (Cheese-feet crackers) Christmas Baking with SusieJ

Measurements [metric]

  • 1 2/3 c flour
  • 1 tsp baking powder
  • pinch of salt
  • pinch of hot paprika
  • 1 egg
  • 9 Tbs butter, cut into 18 pieces
  • Either:
    • 7 oz gouda, finely shredded
    • 7 oz emmental, finely shredded
  • 1 egg yolk
  • Either:
    • 2 Tbs sesame seeds
    • 2 Tbs poppy seeds

Preheat oven to 350 degrees F.

In a stand mixer or with a hand mixer, mix all ingredients except yolk and seeds until it looks like crumbly, streusel topping. Turn onto counter and knead just until it comes together into a uniform dough.

Alternately, by hand, knead all ingredients except yolk and seeds just until dough comes together into a uniform dough.

Roll out to 1/4 inch thick. Cut out using a foot-shaped cutter and lay on a parchment-lined cookie sheet. Brush with yolk and sprinkle with seeds. Re-roll scraps and cut out more feet. Bake 12 to 15 minutes until just a bit brown around the edges.

Cheesey feet is an idiom for stinky feet. They are a rich, flakey, cheesey foot-shaped "cookie" that makes a great appetizer or accompaniment to beer. The recipe is very simple (combine, knead), and lots of fun for even small children to make. Obviously, you could make cheesey squares, or cheesey triangles, or cheesey strips if you don't have a foot-shaped cookie cutter.