16 ounces extra-sharp cheddar cheese, grated
4 ounces sharp white cheddar cheese, grated
4 ounces Parmesan cheese, grated
1 stick butter- land a lakes
¼ teaspoon cayenne pepper or more as desired
½ teaspoon salt
2 cups all purpose flour
Garnish: white sesame seeds-optional
In food processor with steel blade, or with a mixer, cream the butter and cheeses until fluffy and smooth. Add cayenne, salt and flour and process the dough until the dough gathers inside the bowl.
Remove dough and wrap in plastic wrap, refrigerate for 25 minutes or longer. When ready to roll out, the dough should be pliable and easy to roll. You might need to knead the dough to make it pliable and easier to roll. Preheat oven to 325.
Roll dough on flour surface to a little more than 1/8 inch thick - these will puff slightly during baking. (¼ inch is to thick, unless you want a thicker spoon)
Cut desired shapes using cookie cutters or a spoon cut out.
On a parchment lined double baking sheet space each spoon 1/4 inch apart. Brush spoon with water then sprinkle with sesame seeds or other grain. Bake in oven for 10-12 minutes or until puffed and brown. Allow to cool on pan before removing to avoid breakage.
Store in airtight container after cooled. Best served the day they are baked. To re-crisp, place in warm oven for 5-7 minutes. Do not microwave. They will become soft.
Purchased spoon cookie cutter on line