Ingredients
1-1/2 cups shredded extra-sharp cheddar cheese3/4 cup all-purpose flour1/2 teaspoon kosher salt1/4 teaspoon crushed red pepper flakes1/4 cup cold butter, cubed1 to 2 tablespoons half-and-half cream
Preparation
Place the cheese, flour, salt and pepper flakes in a food processor; process until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough cream to form moist crumbs.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-in. holiday-shaped cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps and repeat.
Bake at 350° until golden brown, 13-17 minutes. Remove from pans to wire racks to cool completely. Store in an airtight container.
