Cheese Crackers
1 stick unsalted butter, softened
2 cups (1/2-lb.) extra sharp cheddar cheese
1-1/4 cups flour
1/4 tsp salt
1/8 tsp cayenne pepper
1-2 tbsp water
Cream butter with electric mixer; beat in cheese until blended.
In small bowl mix flour, salt, and cayenne. Sprinkle into butter
mixture and knead just until combined. Pour in 1 to 2 tablespoons
water. Mixture should be crumbly Do not overbeat. Divide dough into
two balls. Knead two or three times then roll into a cylinder 1-1/2
inches in diameter. Wrap in wax paper or plastic wrap and chill at
least 30 minutes or up to 24 hours.
Slice less than 1/4 inch thick. Bake at dg350 15 minutes. Cool thoroughly.
Sherri
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