MUSTARD CHEDDAR WAFERS

By LindaW1955

-use food processor to chop cold cheeses to very fine consistency
-let dough warm to room temp before mixing w/ rest of ingredients
-process until almost the color of carrots (pulse on/off)
-if necessary, use microwave to take chill off dough, heat for 10 second increments to push through cookie press

Ingredients

• 2 sticks (1 cup) unsalted butter, softened
• 1 lb sharp Cheddar, coarsely grated in food processor
• (about 5 cups)
• 1 large egg yolk
• 1/4 tsp Dijon mustard
• 2 TBS dry mustard
• 1/4 cup brown or yellow mustard seeds
• 2 tsp salt
• 2 cups all purpose flour, plus add'l for dusting

Preparation

Step 1

1. Blend together butter, cheese and yolk in a food processor until smooth. Add remaining ingredients and pulse until just combined (if using a small processor, divide butter mixture after blending and pulse w/ remaining ingredients in two batches). Transfer dough to a bowl and chill, covered for 15" if you are going to roll and slice the wafers. Halve dough, then shape each half into 12" log on a lightly floured surface. Wrap log in wax paper and foil, then cill until firm, at least 4 hours.
If using a cookie press to make decorative wafers can immediately use dough.

2. Put oven racks in upper and lower thirds of oven and preheat oven to 350 degrees. Line 2 large baking sheets w/ parchment paper. Unwrap logs and cut into 1/8 inch thick slices w/ a sharp thin knife then arrange slices about 1" apart on baking sheets. Bake in batches switching position of sheets. Bake in batches, switching position of sheets halfway through baking until pale golden, 12-15 minutes. Transfer crackers to racks to cool.