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Cheddar And Cayenne Crackers

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Ingredients
  Butter 1⁄2 Cup (8 tbs) (1 Stick, At Room Temperature)
  Sharp cheddar cheese 1 Pound, coarsely shredded
  Salt 1 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Hot sauce 1 Dash
  All-purpose flour 1 1⁄2 Cup (24 tbs) (Plus More For Rolling)
Directions

1. In a standing electric mixer fitted with a paddle, beat the butter with the cheese, salt, cayenne and hot sauce at medium speed until blended. Add the 1 1/2 cups of flour and beat at low speed, scraping the side and bottom of the bowl, until a soft dough forms. (Alternatively, mix the dough with a handheld mixer.) Pat the dough into 2 disks, wrap in plastic and refrigerate until chilled, at least 2 hours.
2. Preheat the oven to 350° Line 2 baking sheets with parchment paper. Work with 1 disk of dough at a time; keep the second one refrigerated: On a lightly floured work surface, roll out the dough to a 12-by-10-inch rectangle. Cut the dough into 2-by-1 inch strips. Transfer the strips to the baking sheets. Bake for 25 minutes, or until the crackers are lightly browned, shifting the baking sheets halfway through. Slide the paper onto racks and let the crackers cool. Repeat with the remaining dough.

Recipe Summary

Method: 
Baked

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