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1. In a large mixing bowl combine shredded cheese and butter; bring to room temperature (about 1 hour).
2. Beat with an electric mixer until combined. Stir in flour, salt, and red pepper. Divide the dough in half. Shape dough into two 7-inch logs. Wrap and chill logs for at least 1 hour.
3. Using a knife or a crinkle cutter, cut the cheese logs into 1/4-inch slices. Place slices on ungreased baking sheets. Bake in a 350 degree F oven for 15 minutes. Cool on a wire rack. Store in a tightly covered container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Makes about 54 crackers.