1 lb sharp cheddar cheese, grated

1 cup butter

1/2 tsp. mustard powder (optional)

1 tsp. salt

1/4 - 1/2 tsp. red pepper (optional, can use black pepper too)

2 1/2 cups flour

Optional:  2 cups Rice Crispies, or chopped nuts (pecans or walnuts)

Cream the cheese and butter, add salt and pepper and mustard if using.  Knead in flour until well mixed.  Add Rice Krispies or nuts if desired.

Put in a cookie press if using immediatly, press out desired shape.  OR wrap in plastic wrap, then foil and store in the refridgerator for up to a week or in the freezer for up to 3 months.  To use slice 1/4 inch thick into wafers, use a fork to make an X design.

 Bake at 350°  for 10 minutes.  You do not have to grease the cookie sheet you bake these on.

If you use the black pepper you will have little pepper sprinkles in the wafers, they look pretty if the cheese you used was a deep orange color.

mine are a bit different   these are Southern comfort food .

Cheese straws

1 stick plus 6 tablespoons butter (14 tablespoons), room temperature
3 cups sharp Cheddar cheese
1 3/4 cups all-purpose flour, plus more for rolling
1/8 teaspoon salt
1/2 teaspoon ground cayenne pepper, more or less
1 teaspoon Worcestershire sauce

Put the butter and cheese in the container of a food processor. Add the flour, salt, cayenne, and Worcestershire. Cover and blend thoroughly. If a food processor is not used, put the flour, salt and cayenne in a bowl. Add the butter, cheese, and Worcestershire, and using two knives or a pastry blender, blend thoroughly. Wrap in waxed paper or plastic wrap and chill for at least 1 hour.

Preheat oven to 300.

Roll small amounts of dough into a long tube about the width of a straw and cut in desired lengths. Or, roll dough out on a floured surface to about 1/8-inch to 1/4-inch thickness, cut into strips, and gently twist. Arrange the strips on 1 or 2 ungreased baking sheets.

Bake in preheated 300 oven for 20 to 25 minutes, or until the straws are crisp and lightly browned. Remove and let cool.