Nancy Josland Dalsin
Makes about 2 dozen crisps
3/4 cup dehydrated sun-dried tomatoes (not packed in oil)
1 1/2 cups grated smoked Cheddar
1 1/2 cups all-purpose flour
1 cup cold butter
1/2 cup grated sharp Cheddar
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon cayenne
In the bowl of a food processor or in a spice grinder, pulse the sun-dried tomatoes until very finely ground. Reserve 2 tablespoons. Remaining ground tomatoes can be reserved for another use.
The the bowl of a food processor, combine the reserved 2 tablespoons sun-dried tomatoes, smoked Cheddar, flour, butter, sharp Cheddar, Worcestershire sauce, salt, and cayenne. Pulse for 30 seconds, or until mixture comes together and looks uniform.
Transfer the dough to a clean surface, and roll it into a 2 1/ inch long log. Wrap the log tightly with plastic wrap, and refrigerate for 1 to 2 hours.
Preheat oven to 325F. Line 2 baking sheets with parchment paper, set aside.
With a sharp paring knife, cut the dough log into 1/8 inch thick slices and place the slices on the prepared baking sheets.
Bake for 12 to 15 minutes or until deep golden brown and crispy. Transfer to a wire rack to cool