Recipe by Kristen Hartke
This article originally appeared in our Holiday 2020 issue. Get the magazine here.
Start to Finish: 1 hour, 15 minutes
Servings: Makes about 24
- 8 oz. cream cheese, at room temperature
- 1/2 tsp. garlic powder
- 2 small jalapeños, finely chopped (with or without seeds)
- 2 tbsp. finely chopped red bell pepper
- 2 cups flour
- 1 tsp. baking powder
- 2 tbsp. lime zest, plus 2 tbsp. lime juice (from about 2 limes)
- 1 stick unsalted butter, at room temperature
- Flaky salt, for sprinkling
- 1/2 cup fresh cilantro leaves
1. In a small bowl, mix the cream cheese and garlic powder; season with salt. Fold in the jalapeños and bell pepper. Refrigerate for at least 1 hour or up to 3 days.
2. In a large bowl, whisk the flour, baking powder, lime zest, and 1 tsp. salt. Add the lime juice and butter; stir until the mixture starts to come together. Knead the dough in the bowl until smooth.
3. Halve the dough; transfer half of the dough to a lightly floured work surface. Roll the dough 1/4 inch thick, dusting lightly with flour if necessary. Using a 1 1/2-inch cookie cutter, cut out the dough. Transfer the cutouts to a baking sheet lined with parchment. Repeat the process with the remaining dough.
4. Preheat the oven to 350°. Sprinkle a little flaky salt on each cracker. Bake until just lightly golden, 22 to 25 minutes. Transfer to a wire rack to cool completely. (The crackers can be stored in an airtight container for up to 3 days.)
5. Just before serving, spread some jalapeño cream cheese on each cracker; top with the cilantro.