Ingredients
2
cups Gold Medal™ all-purpose flour
1
cup butter or margarine, softened
1 1/2
teaspoons garlic salt
1/2
teaspoon chipotle chile powder
3
cups shredded extra-sharp Cheddar cheese (from two 8-oz bags)
Preparation
In large bowl, beat all ingredients except cheese with electric mixer on medium speed until dough forms. Add cheese; beat on low speed until dough forms a ball. Shape dough into 2 (6x2-inch) logs. Wrap in plastic wrap; refrigerate at least 2 hours or up to 24 hours.
Heat oven to 350°F. Unwrap dough; cut into 1/4-inch slices with sharp knife. On ungreased cookie sheets, place slices 1 inch apart.
Bake 22 to 25 minutes or until crisp around edges. Immediately remove from cookie sheets to cooling racks. Cool completely.
