Make-Ahead Buttery Cheese Black Pepper Cracker Crisps

• 12 cup butter, softened (no substitutes)
• 34 lb grated old cheddar cheese
• 1 large egg yolk
• 3 teaspoons coarse black pepper (can use more or less)
• 12-1 teaspoon garlic powder (optional)
• 1 cup flour
• 1 teaspoon mustard powder
• 1 teaspoon salt (can use slightly less salt if desired)
• kosher salt (optional)

1. In a food processor blend the softened butter with shredded cheese, egg yolk, black pepper and garlic powder (if using) process until smooth; add in flour, dried mustard powder, and salt; process until just combined.
2. Place the dough onto a clean work surface.
3. Divide into three potions.
4. Transfer each section to wax paper and shape each section into about 7-inch logs, about 1-1/2 inch thick.
5. Chill the logs until very firm (about 3 hours).
6. At this point you can place the logs on flat sheet and freeze until firm, wrap in plastic wrap then tightly in foil and freeze up to 3 months.
7. Set oven to 350 degrees (rack set to middle position).
8. Line a baking sheet with parchment paper.Slice the cold dough into about 1/8-inch thick.
9. Arrange each slice on baking sheet 1-inch apart.
10. Sprinkle very lightly with kosher salt if desired.
11. Bake for 10-12 minutes.

butter, cheddar cheese, egg yolk, coarse black pepper, garlic, flour, mustard powder, salt, kosher salt

Taken from www.food.com/recipe/make-ahead-buttery-cheese-black-pepper-cracker-crisps-195136 (may not work)