Cheddar Cheese Cookies
Ingredients
- 8 oz Extra Sharp Cheddar [Cracker Barrel]
- 8 oz Vermont White Cheddar [Cracker Barrel]
- 1/2 cup butter softened
- 2 T Worcestershire Sauce
- 1 3/4 cups flour
- 1/2 tsp kosher salt
- 1 tsp Paprika
- red pepper or cayenne to taste [optional]
Instructions
- Use a food processor to grate the cheese.
- Switch blade from grater to mixing blade and add butter and Worchestershire sauce. Pulse/process to combine, scraping down sides as necessary.
- Add flour, salt and seasonings. Process/pulse until dough forms.
- Divide dough in half and roll into logs about 2 inches in diameter. Wrap in saran and refrigerate at least 30 minutes.
- Slice into 1/2″ slices and lay on ungreased baking sheet. Bake at 375 for 13 minutes, or until set and edges are just beginning to brown.
- Cool on pan 1 minute, then transfer to wire rack. Makes 36 wafers. Store in a tightly covered container
Notes
Refresh cookies by toasting in a toaster oven or baking on a baking sheet at 350 for 5 minutes. They are so good warm!