8 ounces Cabot Seriously Sharp or Cabot Horseradish Cheddar, grated (about 2 cups)
1 stick Cabot Unsalted Butter, softened
1 cup King Arthur Unbleached All-Purpose Flour
3 tablespoons prepared horseradish
1 egg yolk
1 teaspoon dry mustard or wasabi powder
1 teaspoon salt
PREHEAT oven to 350°F.
MASH together cheese and butter in a large pan with large spoon until well blended (or combine in food processor).
ADD flour, horseradish, egg yolk, mustard or wasabi powder and salt; blend together thoroughly.
SHAPE dough into 1-inch balls and place on lightly floured work surface. With bottom of large glass dipped in flour, flatten balls into ⅛-inch-thick rounds.
TRANSFER to large baking sheet. Prick each several times with fork. Bake for 12 to 15 minutes or until lightly browned. Transfer to wire rack or plate to cool. (Crackers can be stored in airtight container for several days.)
Easy to make. I roll the dough into a 1 1/4" diameter log and refrigerate for at least one hour or overnight. Then I just slice and bake. I don't bother with docking them with the fork. I bake them just until the edges start to brown. I take them to parties and everyone loves them.