Submitted by Martha Hunt, Village of Deaton Creek, Tuesday Women B5
| 1 | 10-oz. block sharp cheddar cheese, shredded |
| 1 1/2 | cups all purpose flour |
| 1/2 | cup butter, cut into 4 pieces and softened |
| 1 | tsp. kosher salt |
| 1/2 | tsp. dried crushed red pepper |
| 2 | Tbsp. half and half or milk |
| 1 | egg white |
| sesame seeds, toasted (optional) |
Pulse first five ingredients in food processor at 5-second intervals until mixture resembles coarse crumbs. Add half and half and process, or mix by hand, until dough forms. Preheat oven to 350 degrees. Divide dough into 2 parts and roll into 9- to 10-inch rounds; cut shapes with mini cutters or use fluted pastry wheel to cut triangles or squares. Optional: Brush with egg wash (1 egg white and 1 tsp. water), sprinkle with toasted sesame seeds. Bake 16 minutes and cool 30 minutes. Dough may be wrapped in plastic wrap and chilled up to three days. Makes 32-40 shapes.
