Spicy Cheddar Cheese Straw Dough

Ingredients

• 1.5 cups flour all-purpose
• 2 tablespoons half-and-half 
• 1 teaspoon kosher salt 
• 0.5 teaspoon pepper dried red crushed
• 10 oz block sharp cheddar cheese shredded
• 0.5 cup butter unsalted softened cut into 4 pieces and

Equipment

• food processor
• baking sheet
• baking paper
• oven
• knife
• whisk
• plastic wrap
• cookie cutter

Directions

1. Pulse first 5 ingredients in a food processor at 5-second intervals until mixture resembles coarse crumbs.
2. Add half-and-half, and process 10 seconds or until dough forms a ball.
3. Note: Dough may be wrapped in plastic wrap, sealed in a zip-top plastic freezer bag, and chilled up to 3 days.
4. Four-Seed Cheddar Triangles: Preheat oven to 35
5. Prepare dough, and divide in half.
6. Roll each half into a 9- to 10-inch round.
7. Transfer rounds to parchment paper-lined baking sheets.
8. Whisk together 1 egg white and 1 tsp. water just until foamy. Stir together 1/4 cup roasted, salted pumpkin seeds; 1/4 cup roasted sunflower kernels; 2 Tbsp. toasted sesame seeds; and 2 Tbsp. black sesame seeds.
9. Brush rounds with egg white mixture, and sprinkle with seed mixture.
10. Cut each round into wedges of random sizes, using a fluted pastry wheel. Separate wedges about 1 inch apart.
11. Bake 16 to 18 minutes; cool on baking sheets on wire racks 30 minutes. Makes: 24 to 32 triangles. Hands-on Time: 20 min.; Total Time: 1 hr., 22 min., including dough.
12. Spicy Cheddar "Long" Straws: Preheat oven to 35
13. Prepare dough, and turn out onto a well-floured surface; divide in half.
14. Roll each half into a 12- x 8-inch rectangle (about 1/8 inch thick).
15. Cut dough into 3/4-inch-wide strips using a sharp knife or fluted pastry wheel, dipping knife in flour after each cut to ensure clean cuts.
16. Place strips on parchment paper-lined baking sheets.
17. Bake 18 to 20 minutes or until edges are well browned; cool on baking sheets on wire racks 30 minutes. Makes: about 3 dozen. Hands-On Time: 15 min.; Total Time: 1 hr., 26 min., including dough.
18. Pecan-Cheddar Buttons: Preheat oven to 30
19. Prepare dough, and shape into 1-inch balls.
20. Whisk together 2 egg whites and 2 tsp. water. Dip balls in egg white mixture, and roll in 2 cups finely chopped pecans.
21. Place 1 inch apart on parchment paper-lined baking sheets.
22. Bake 1 hour; cool on baking sheets on wire racks 30 minutes. Makes: about 4 1/2 dozen. Hands-on Time: 30 min.; Total Time: 3 hr., including dough.
23. Spicy Cheddar Appetizer Cookies: Preheat oven to 35
24. Prepare dough, and turn out onto a well-floured surface; divide in half.
25. Roll each half to 1/8-inch thickness.
26. Cut with 2 1/2- to 3 1/2-inch assorted star-shaped cutters; place 2 inches apart on parchment paper-lined baking sheets.
27. Bake 16 to 18 minutes; cool on baking sheets on wire racks 30 minutes. Makes: 28 (3 1/2-inch) cookies or 72 (2 1/2-inch) cookies. Hands-on Time: 20 min.; Total Time: 1 hr., 38 min., including dough. Note: Position cookie cutters closely together to cut out shapes; dough will be tough if rerolled.