Everything Star Crackers

star crackers tres

One of my oldest and closest friends, Heidi, is engaged (as of the Friday before last)!  Her husband-to-be is just wonderful, and they’re just perfect for each other, and it’s just SO EXCITING.  I get happy butterflies whenever I think about it.  Heidi picked me (!) to be her Maid of Honor, and I officially began my duties today (Thanks Heidi!  I love you!!).

All this afternoon, Heidi, her mom Karen, and I drove around Paso Robles, searching for the perfect winery wedding venue.  Our job is far from over, but we got a really great start and had such a fun time.  I can’t get over how much I love Paso Robles.  Or weddings. Or my best friend…It’s going to be an awesome year!!

Anyway – Miss Bride-to-Be Heidi lent me this amazing cook book, Super Natural Cooking, which I have mentioned in a few previous posts (nope…I haven’t given it back yet…whoops!).  The following recipe is an adaption to cookbook author Heidi’s animal cookies…instead of a sweet, animal-shaped cookie, I made a salty, star-shaped cracker.

star crackers muchos

These crackers are light as air and super crunchy.  They’re addicting, and totally easy to make – the hardest part was cutting out the star shapes with the cookie cutter!  Even as I was starting the recipe, I wasn’t sure a wonton wrapper would work, I thought they would burn and be funky…but these are delicious.  They would be great for kids, for a party…and maybe even for an appetizer spread at a wedding.  Just saying!

Everything Star Crackers
adapted from Super Natural Cooking by Heidi Swenson

1 package 6-inch wonton wrappers
1/4 cup mixed seeds/spices (I used poppy, sesame, caraway, and coarse sea salt)
1 egg, beaten with 1 tablespoon water
cookie cutter(s), whatever shape you like.  Another option would be to just slice the wonton wrappers with a pizza cutter or knife – less time consuming, but also less cute

Preheat the oven to 350 and line a baking sheet with parchment paper or a Silpat, if you’re lucky enough to own one (I’m not – ha).  Cut the wonton wrappers with the cookie cutters.  You can make as many as you want; I didn’t have the energy to do a whole package though.  Place the shapes on the baking sheet, brush with egg wash, and sprinkle with the spice mix.  Bake for 5-8 minutes until golden brown and crispy.  Try not to eat them all in one sitting (this may involve hiding them in the back of the pantry.  That’s what happened to me, at least).


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