Makes about 16 large crackers
Preshredded sharp cheddar works well in this recipe, but if it's coarsely shredded, you should pulse it a couple of times in a food processor. You want the shreds of cheese to be small, so they'll blend in with the dough.
Beat together until well blended:
1 cup (2 sticks) unsalted butter, softened
1/2 cup finely shredded sharp cheddar cheese
3 ounces cream cheese, softened
2 to 3 sundried tomatoes, drained, patted dry, and minced (about 1 tablespoon)
2 cups all purpose flour
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1/4 teaspoon salt
Mix until a soft dough is formed. Divide dough in half. Shape each half into a flat ball. Cover and chill for two hours. Preheat oven to 375 degrees. Roll out to 1/8 inch thick and cut with your favorite Ann Clark cookie cutters; place on baking sheet and sprinkle with coarse salt. Bake 10 to13 minutes or until light brown. Remove from cookie sheets and cool on wire racks.