Sun-Dried Tomato and Cheddar Crisps
1 8 oz package sharp shredded cheddar
¾ cup unsalted butter, softened
¼ cup rained, chopped sun dried tomatoes, patted dry
2 T chopped fresh oregano
½ tsp salt
¼ tsp ground pepper
2 ¼ cups flour
1. In medium bowl and using an electric mixer at medium speed, combine cheddar, butter, sun dried tomatoes, oregano, salt, pepper. Beat until well combined. Gradually add flour, beating until just combined. Gather dough, and wrap tighly in plastic wrap and refrigerate for 2 hours.
2. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper; set aside.
3. Roll dough to 1 inch thickness. Using a 2 ½ inch cookie cutter, cut 36 crackers, rerolling the dough as necessary.
4. Bake until lighly browned, about 12-15 minutes. Cool for 10 minutes on baking sheets, then at wire rack until completely cool.