Ingredients

The following ingredients have 5 Servings
  • 1 pound block extra-sharp cheddar cheese
  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 2 cups all-purpose flour, divided
  • 1 teaspoon salt
  • Dash black pepper
  • 1/4 teaspoon cayenne pepper, optional
  • Dash garlic powder

Instruction

  • Preheat the oven to 325 degrees F.
  • Shred the cheese in the food processor, remove it to a separate bowl while you change the blade to the steel blade.
  • Return the cheese to the food processor, add the butter, 1 cup of the flour, salt, pepper, cayenne and garlic powder and process, adding additional flour 1/4 cup at a time as needed, until dough begins to gather around the blade. You want slightly stiff dough, but that is pliable enough to pipe through the cookie press.
  • Using the star tip of your cookie press, place a portion of the dough in the press and pipe out strips all the way across the length of a piece of parchment paper on an ungreased cookie sheet.
  • Use a sharp knife to cut dough into smaller sections about 3 inches long.
  • Bake at 325 degrees F for about 20 to 25 minutes, or until golden brown and crisp.
  • Use a flat spatula, transfer to a cooling rack to fully cool. Store in a tightly covered container.