Cheddar Cheese Snaps

• 2 cups (8 ounces) finely shredded sharp Cheddar cheese
• 1 cup all-purpose flour
• 1/2 cup Land O Lakes Butter, softened
• 1 tablespoon ice water
• 1/2 teaspoon salt
• 1/8 teaspoon ground red pepper

1. Combine all ingredients in food processor bowl fitted with metal blade.
2. Pulse until smooth and well mixed.
3. Divide dough in half.
4. Shape each half into ball; flatten slightly.
5. Wrap each in plastic food wrap.
6. Refrigerate 30 minutes.
7. Roll out dough, one ball at a time, (keeping remaining dough refrigerated) on lightly floured surface to 9x7-inch rectangle, about 1/4-inch thick.
8. Cut dough into 1-inch squares with fluted pastry cutter.
9. Place squares, 1/2 inch apart, onto ungreased baking sheet.
10. Punch hole in center of each cracker, using standard drinking straw.
11. Place baking sheet into refrigerator 10 minutes to chill dough.
12. Heat oven to 350F.

cheddar cheese, flour, butter, water, salt, ground red pepper

Taken from www.landolakes.com/recipe/3978/cheddar-cheese-snaps (may not work)