prep: 20 minutes
cook: 11–15 minutes
cool: 30 minutes
+2 1/2 cups (10 oz.) freshly shredded sharp Cheddar cheese
+1/2 cup butter, softened
+3 tablespoons half-and-half
+1 teaspoon kosher salt
+1 1/2 cups all-purpose flour
+1 1/2 cups grated Parmigiano-Reggiano cheese
+3 tablespoons finely chopped fresh basil
+1 1/2 star cookie cutter
1. Preheat oven to 350°
2. Beat Cheddar cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, Parmigiano-Reggiano cheese, and basil, beating just until combined.
3. Turn dough out onto a well-floured surface. Divide into 4 equal portions, and flatten each into a disk; roll to 1/8-inch thickness. Cut with a 1 1/2-inch star-shaped cutter.
4. Place 1 inch apart on parchment paper-lined baking sheets. Bake 11 to 14 minutes or until golden; cool on baking sheets on wire racks 30 minutes.
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