Pre-shredded 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.
PREP:2 hours 30 minutes
- 1 cup Unsalted Butter, Softened
- 1/2 cup Finely Shredded Sharp Cheddar Cheese
- 3 ounces Cream Cheese, Softened
- 1 tablespoon Sundried Tomatos
- 2 cups All-Purpose Flour
- 1/4 teaspoon Cayenne Pepper
- 1/4 teaspoon Dry Mustard
- 1/4 teaspoon Salt
Beat together until well blended:
Sharp Cheddar Cheese
2 to 3 Sundried tomatoes, drained, patted dry, and minced (about 1 tablespoon)
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.
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