Parmesan-Basil-Cheddar Stars
Ingredients
2 ½ cups (10 oz.) freshly shredded sharp Cheddar cheese
½ cup butter, softened
3 tablespoons half-and-half (I needed more than this to get the dough to hold together.)
1 teaspoon kosher salt
1 ½ cups all-purpose flour
1 ½ cups grated Parmigiano-Reggiano cheese
3 tablespoons finely chopped fresh basil
Directions
Preheat oven to 350°.
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.
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. 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.
2 ½ cups (10 oz.) freshly shredded sharp Cheddar cheese
½ cup butter, softened
3 tablespoons half-and-half (I needed more than this to get the dough to hold together.)
1 teaspoon kosher salt
1 ½ cups all-purpose flour
1 ½ cups grated Parmigiano-Reggiano cheese
3 tablespoons finely chopped fresh basil
Directions
Preheat oven to 350°.
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.
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. 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.