Asiago Bat Crackers

Asiago Bat Crackers
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Ingredients List

Halloween party guests will devour these bat crackers flavored with asiago cheese and smoked paprika. Serve them on their own or with a dip. Either way, they’ll fly off your table!


  1. Place the flour, paprika, salt and cayenne pepper in a food processor; cover and pulse until blended. Add asiago and butter; cover and pulse until mixture resembles coarse sand. Add 1 tablespoon ice water at a time, pulsing after each addition, until the dough just holds together when pinched. Divide dough in half. Shape into two disks; wrap each in plastic wrap. Refrigerate for at least 30 minutes.
  2. Heat oven to 375˚F. Roll out one disk of dough on a lightly floured surface to 1/8-inch thick. Cut with a floured bat-shaped cookie cutter. Place 1 inch apart on a parchment-lined baking sheet. Poke two holes for eyes into each bat, using a wooden skewer. Refrigerate on baking sheet for 10 minutes. Bake for 12-15 minutes or until golden brown. Cool for 5 minutes before removing to a wire rack. Cool completely. Repeat with remaining dough. Store crackers in an airtight container for up to 3 days.

Recipe Tips

  • Any brand of Wisconsin asiago cheese can be used.
  • A Wisconsin parmesan could be substituted for the asiago cheese.

Cheesemonger Tip

Each handcrafted wheel of BelGioioso Asiago cheese is aged over five months. The aging process produces a sweet, nutty cheese with a sharper flavor. It is a great choice for baked goods, because the cheese flavor remains after baking.